Under 30 Minutes

Southwest Egg Scramble

Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.Per serving: 400 calories; 20 g protien; 22 g fat; 40 g carb; 8 g fiber.Read more abouthealthy breakfast basics.

  • Prep:
  • Total Time:
  • Servings: 2
Southwest Egg Scramble

Source: Body+Soul, May 2008

Ingredients

  • 2 teaspoons olive oil
  • 1/2 diced orange bell pepper, ribs and seeds removed
  • 1 thinly sliced scallion
  • 1/2 cup frozen corn kernels
  • 1/4 teaspoon ground cumin
  • Coarse salt
  • Ground pepper
  • 2 large eggs
  • 2 large egg whites
  • 1/4 cup shredded white cheddar (1 ounce)
  • 1/4 cup fresh prepared salsa
  • 1/2 pitted and diced avacado
  • 2 warmed according to package instructions whole-wheat flour tortillas (6-inch)

Directions

  1. In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.

  2. In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.

Reviews

Be the first to comment!

Related Topics