Mexican · Breakfast
Egg and Salsa Breakfast Bowl (Low-Calorie)
Scrambled eggs cooked in minimal oil over warm black beans and fresh tomato salsa, topped with avocado, cotija cheese, cilantro, and lime. A light, high-protein Mexican breakfast bowl assembled quickly for weekday mornings.
$3
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
313Calories
19.8gProtein
18.9gFat
18.4gCarbs
3.6gSugar
6.6gFiber
676mgSodium
386mgChol
5.9gSat Fat
720mgPotassium
170mgCalcium
3.2mgIron
1.1mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Crack eggs into a small bowl, season with salt and pepper, and whisk until fully combined with no white streaks remaining.
2
Saute
Warm black beans and tomato salsa together in a small saucepan over medium-low heat for 2 minutes, stirring occasionally, until heated through.
3
Scramble
Heat olive oil in a nonstick skillet over medium-low heat, add eggs, and cook 2-3 minutes, folding gently until soft curds form with no runny liquid.
4
Plate
Spoon warm beans and salsa into a bowl, top with scrambled eggs, scatter avocado and cotija over top, finish with cilantro and lime squeeze.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g)
- 2 tsp2 tsp olive oil
- 1/2 cup120g cooked black beans
- 1/2 cup120g tomato salsa
- 11 small avocado (140g)
- 2 tbsp2 tbsp cotija cheese (14g)
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- pinch of salt
- pinch of black pepper
