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Black Bean & Vegetable Scrambled Eggs
Course Breakfast
Cuisine American
Keyword Black Bean & Vegetable Scrambled Eggs
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 209kcal
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.
Calories: 209kcal | Carbohydrates: 20g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 549mg | Fiber: 6g | Sugar: 10g