Scrambled Eggs with Salsa and Beans

Salsa and beans spice up this breakfast staple.

Level: Easy
Serves: 1


  • ⅓ c. chopped tomato
  • 1 tbsp. chopped shallot
  • 1 tbsp. chopped cilantro
  • ½ tsp. diced jalapeño
  • squeeze of lime juice
  • coarse salt
  • 2 tbsp. canned black beans
  • 2 large eggs
  • vegetable oil cooking spray


  1. Combine tomato, shallot, cilantro, jalapeño, a squeeze of lime juice, and a pinch of coarse salt.
  2. Stir black beans into beaten eggs.
  3. Scramble using vegetable oil cooking spray.
  4. Top with the salsa (or up to cup jarred salsa).

196 cal, 10 g fat (3 g saturated), 15 g protein, 12 g carb, 3 g sugar, 3 g fiber, 428 mg sodium, 372 mg cholesterol per serving

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