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Black Bean & Vegetable Scrambled Eggs

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Black Bean & Vegetable Scrambled Eggs

3 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Black Bean & Vegetable Scrambled Eggs
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 209kcal


  • 1/2 medium onion
  • 1 medium tomato, red
  • 1/2 cup, chopped collard greens, raw
  • 1/2 cup black beans, canned
  • 1 tablespoon olive oil
  • 4 large egg
  • 4 large egg white
  • 1/8 teaspoon black pepper, ground
  • 1/8 teaspoon sea salt
  • 1/2 cup salsa

Serve With

  • 4 medium kiwi


  • Finely dice onion and tomato; chop collard greens; drain and rinse beans. Set each aside separately.
  • Heat oil in a large skillet over medium. Add onions and collards and sauté for 3 minutes. Add tomatoes and cook for 1 minute more.
  • Whisk eggs and egg whites together, then pour over veggies. Add beans, pepper, and salt.
  • Lightly stir to combine, then cover and cook for 5 minutes or until eggs are no longer runny.
  • Top scrambled eggs with salsa and serve with kiwi on the side.
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Calories: 209kcal | Carbohydrates: 20g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 549mg | Fiber: 6g | Sugar: 10g

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