Slow Carb Huevos Rancheros
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 293.8
- Total Fat: 13.9 g
- Cholesterol: 293.1 mg
- Sodium: 523.7 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 9.6 g
- Protein: 18.6 g
View full nutritional breakdown of Slow Carb Huevos Rancheros calories by ingredient
Introduction
A nice slow carb breakfast treat to help you get veggies and protein to start the day! Can easily be made in one pan to save on dishes! A nice slow carb breakfast treat to help you get veggies and protein to start the day! Can easily be made in one pan to save on dishes!Number of Servings: 4
Ingredients
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6 organic eggs (large)
1/2 package (2 cups) of frozen spinach
1/2 tsp. salt
~1 tsp. pepper
4 tblsp. water
1 red bell pepper, diced
2 tblsp. butter (separated)
1 16 oz can of black beans, drained and rinsed
4 tblsp. salsa
1 tblsp. chives
Optional: 1/2 chipotle pepper
Directions
Chop the chives and bell pepper (plus chipotle if you wish to use it), and set aside.
Heat a pan over medium heat, then melt 1 tblsp. of butter into it. Spread evenly and wait for it to stop foaming, then add the spinach and cook through. Once the spinach is headed, mix in the peppers and chives, cook until warmed through, then put in a bowl on the side.
In a mixing bowl, whisk together the water, eggs, pepper, and salt until well blended, but not frothy. In a non-stick pan, melt the remaining butter on medium heat, wait for it to stop foaming, then add the eggs.
Cook until the eggs have begun to set, then break them up into a scramble, adding the cooked vegetables, the black beans, and the salsa. Cook until everything is heated through, then serve!
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.
Heat a pan over medium heat, then melt 1 tblsp. of butter into it. Spread evenly and wait for it to stop foaming, then add the spinach and cook through. Once the spinach is headed, mix in the peppers and chives, cook until warmed through, then put in a bowl on the side.
In a mixing bowl, whisk together the water, eggs, pepper, and salt until well blended, but not frothy. In a non-stick pan, melt the remaining butter on medium heat, wait for it to stop foaming, then add the eggs.
Cook until the eggs have begun to set, then break them up into a scramble, adding the cooked vegetables, the black beans, and the salsa. Cook until everything is heated through, then serve!
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.