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Southwest Egg Scramble

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 http://www.marthastewart.com/132207/southwest-egg-scramble
3.25
Rated
65100(5)5
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 2

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.

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