Breakfast Bowl - Mexican Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 egg whites2 eggssalt/pepper to taste (not included in nutritional info)1 Tbsp olive oil1 cup chopped onions1 cup chopped bell peppers1 can no-salt added diced tomatoes - drained1 tsp ground cumin1 tsp granulated garlic1/8 tsp cayenne (optional)1 can black beans, drained and rinsed1/2 cup shredded mexican cheese blen1/2 small avocado, cut into 16 thin slices
Prepare two saute pans, one medium one large over medium heat on stove.
Combine egg white and two eggs in a large bowl and mix well. Add salt & pepper if desired (not included in nutritional info). Add to smaller saute pan and scramble as you would for breakfast. Remove eggs from heat and allow to cool.
In larger pan, heat olive oil and add onion and bell pepper. Cook 2-3 minutes until just beginning to soften. Add spices (cumin, garlic, cayenne) and canned tomatoes. Stir to combine and cook until most of the liquid from tomatoes has cooked off, about 5 minutes. Add beans and stir to combine, remove from heat and allow to cool completely.
Layer mixture in microwave safe bowls (and freezer safe if you wish to freeze). First, Slightly less than 3/4 cup of tomato mixture, then approx. 1/2 cup of egg mixture. Top with 2 Tbsp cheese mixture and four avocado slices.
Store in fridge for up to 5 days, freeze for up to a month. To heat thawed bowl, simply heat on high for 1 minute until cheese is melted. To thaw, place in refrigerator night before you wish to eat it or microwave on 20% power for 2 minutes.
Serving Size: makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user PERSEPHONE82.
Combine egg white and two eggs in a large bowl and mix well. Add salt & pepper if desired (not included in nutritional info). Add to smaller saute pan and scramble as you would for breakfast. Remove eggs from heat and allow to cool.
In larger pan, heat olive oil and add onion and bell pepper. Cook 2-3 minutes until just beginning to soften. Add spices (cumin, garlic, cayenne) and canned tomatoes. Stir to combine and cook until most of the liquid from tomatoes has cooked off, about 5 minutes. Add beans and stir to combine, remove from heat and allow to cool completely.
Layer mixture in microwave safe bowls (and freezer safe if you wish to freeze). First, Slightly less than 3/4 cup of tomato mixture, then approx. 1/2 cup of egg mixture. Top with 2 Tbsp cheese mixture and four avocado slices.
Store in fridge for up to 5 days, freeze for up to a month. To heat thawed bowl, simply heat on high for 1 minute until cheese is melted. To thaw, place in refrigerator night before you wish to eat it or microwave on 20% power for 2 minutes.
Serving Size: makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user PERSEPHONE82.
Nutritional Info Amount Per Serving
- Calories: 275.1
- Total Fat: 12.7 g
- Cholesterol: 100.1 mg
- Sodium: 267.1 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 8.3 g
- Protein: 18.8 g