Categories: Breakfast

EGG VEGGIE SCRAMBLE

  • Total time: 30 minutes 
  • Prep time 15 minutes 
  • Cook time 15 minutes 
  • Yield: 2 servings 

Ingredients

  • Two tsp. extra virgin olive oil, divided 
  • One medium orange bell pepper, diced 
  • ½ cup frozen corn kernels
  • One scallion, thinly sliced
  • ¼ tsp. cumin, freshly ground 
  • ¼ tsp. allspice, plus a pinch 
  • Two eggs
  • Two egg whites
  • Pinch of cinnamon
  • ⅓  cup white cheddar, shredded 
  • One medium avocado, diced 
  • ½ cup fresh salsa
  • Two whole-wheat flour tortillas, warmed 

Directions

  1. Over medium heat, heat a teaspoon of olive oil in a nonstick pan.
  2. Add bell pepper, toss and turn until soft for 5 minutes; add corn, scallion, cumin, and allspice, and cook until the scallion wilts for another 3 minutes. 
  3. On a pan, pour this out and cover it with foil.
  4. With a paper towel, wipe the pan clean and set it aside.
  5. Put the eggs and egg whites in a cup and whisk together two teaspoons of water, a pinch of spice, and a cinnamon pinch.
  6. Over medium heat, heat the remaining olive oil in the pan and add the egg mixture.
  7. Cook for approximately 30 seconds until the bottom is set, then stir gently. 
  8. Continue stirring for around 2 minutes, then add the shredded cheese and vegetables covered in foil.
  9. Serve with avocado, tortillas, and salsa.

Nutrients Values: 

Calories: 222 – Fat: 6g – Protein: 8g – Carbs: 32g

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