Egg and Bean Power Protein Scramble

You can’t beat the power of eggs! They are packed with the perfect dose of essential amino acids (the building blocks of protein) for healthy growth and repair. But wait – can this dish get any better? It also contains beans – another excellent protein source with the added benefit of filling fiber. Try this for breakfast and stay full for hours!

Ingredients:

4 whole eggs

4 egg whites

1/2 cup black beans

1/2 cup unsweetened almond milk

4 tbsp salsa

1 diced avocado

1/2 cup chopped onion

1/2 cup shredded sharp cheddar cheese

1 tsp garlic powder

1 tbsp olive oil

Instructions:

* Caution* Wear your oven mits – cast iron skillets (including the handle) get very hot!

Warm up stove: set oven to broil at 500 degrees.

In a cast iron skillet, begin to brown onions in olive oil on medium to high heat.

While onions are cooking: whisk eggs, egg whites, garlic powder and almond milk in a bowl.

As onions start to appear brown and translucent, add egg mixture into skillet. Cook eggs scrambled style on medium to high heat. When eggs are cook throughout, take the skillet off of the burner.

Top skillet contents with salsa, avocado and shredded cheese. Place cast iron skillet into the oven on broil for 3 minutes.

Enjoy these scrambled eggs on your favorite slice of whole grain toast!

Nutrition facts (makes 4 serving):

297 calories; 20.8 grams of fat; 13.8 grams of carbohydrates; 5.5 grams of fiber and 16.6 grams of protein