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Under 30 Minutes

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 about healthy breakfast basics.

  • prep: 15 mins
    total time: 15 mins
  • servings: 2

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. Step 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. Step 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.

Source
Body+Soul, May 2008

Reviews (4)

  • 27 Jul, 2013

    A little fresh cilantro can't hurt :)

  • 15 May, 2013

    Yum!!!

  • 20 Sep, 2008

    I love fresh avocado.

  • 15 Sep, 2008

    this looks delicious