This easy quick and nutritious breakfast will become a staple in your household.
low-sodium, equivalent to one can, drained and rinsed
(about 3/4 cup) chopped
What You'll Need
- Cutting board
- Measuring spoons
- Measuring cups
Pour the beans into a saucepan and cook over medium-low heat until heated through.
When the beans are hot, add vegetables to the beans and cook until softened, about 3 to 5 minutes.
In a bowl, combine whole eggs and egg whites and whisk together.
Heat the vegetable oil in a skillet over medium heat.
Pour eggs into the heated skillet and stir so the eggs do not stick. Scramble until eggs are cooked, about 3 minutes. Add beans and vegetables to skillet with the eggs. Stir to mix.
Serve with whole wheat toast and top with cheese, avocado, tomato, and salsa.
Nutrition Info and more
Serving size:Total calories:
10 gSaturated fat: