wholeliving

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.
Body+Soul, May 2008
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 2
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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. 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. 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.

Recipe Reviews

Reviews (4)

  • Jlils 27 Jul, 2013

    A little fresh cilantro can't hurt :)

  • amy roberie 15 May, 2013

    Yum!!!

  • vcmpreview 20 Sep, 2008

    I love fresh avocado.

  • wholeqa3 15 Sep, 2008

    this looks delicious