Scrambled Eggs with Black Beans
- 4 slice bread, whole wheat
- 1/4 cup almond butter
- 2 medium orange
Spray skillet with cooking spray and heat over medium.
Whisk eggs together. Chop tomato, and drain and rinse beans; add to eggs.
Pour into hot skillet and cook until no longer runny, stirring occasionally to scramble.
Toast bread and spread with almond butter.
Serve eggs with toast and orange wedges on the side.
Calories: 376kcal | Carbohydrates: 41g | Protein: 22g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 506mg | Fiber: 12g | Sugar: 4g