Southwest Egg Scramble
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 361.0
- Total Fat: 16.3 g
- Cholesterol: 243.0 mg
- Sodium: 836.7 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 5.5 g
- Protein: 29.1 g
View full nutritional breakdown of Southwest Egg Scramble calories by ingredient
Introduction
I created this breakfast around a can of low-sodium, non-fat Enchilada sauce I discovered at WalMart. Once I got all the veggies in the pan, I realized there were a LOT, so I put half the mixture aside to scramble with the same 2 egg whites plus one egg. I've created the recipe as a double so you can make it once and eat it twice! Enjoy! All ingredients were found at WalMart. If you can find a lower sodium canned beans, even better! You could also add some pepper, red pepper, southwest seasoning to your liking! Lots of play with this one! I created this breakfast around a can of low-sodium, non-fat Enchilada sauce I discovered at WalMart. Once I got all the veggies in the pan, I realized there were a LOT, so I put half the mixture aside to scramble with the same 2 egg whites plus one egg. I've created the recipe as a double so you can make it once and eat it twice! Enjoy! All ingredients were found at WalMart. If you can find a lower sodium canned beans, even better! You could also add some pepper, red pepper, southwest seasoning to your liking! Lots of play with this one!Number of Servings: 2
Ingredients
-
2 Whole Eggs, large
4 Egg Whites, large
1/4 c. diced green bell pepper (or any color you like)
1/4 c. diced onion
1/2 c. chopped or sliced white mushrooms
1 small to medium Roma tomato, seeded and diced
1/2 c. frozen corn, thawed
1/2 c. black beans, canned and rinsed well
2 TBS. mild green chiles, canned
2/3 c. shredded cheddar cheese (you can use low-fat if you can find it--I couldn't, unfortunately)
1/2 c. Old Elpaso Enchilada sauce (canned)
Directions
In non-stick pan, sautee diced onion, pepper and mushroom with spray of Pam or a splash of water until they start to soften. Add diced tomato, corn, green chiles and beans until warmed through. Scramble egg whites and eggs together with a splash of water and scramble into mixture. Top with 2/3 cup shredded cheddar until melted. Divide mixture in half and top with 1/4 c. Enchilada sauce when ready to eat. Enjoy!
**Makes 2 servings**
There is a lot of room to play with this recipe. You can use all egg whites if you prefer, low-fat cheddar if you can find it, or other low-fat cheese. Add veggies you enjoy, eliminate ones you don't. I love the beans in the recipe, myself. Adds fiber and iron and taste great! You could add jalapenos, southwest seasonings, etc. to your liking. Mix it up and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user OVER40LIFEPLAN.
**Makes 2 servings**
There is a lot of room to play with this recipe. You can use all egg whites if you prefer, low-fat cheddar if you can find it, or other low-fat cheese. Add veggies you enjoy, eliminate ones you don't. I love the beans in the recipe, myself. Adds fiber and iron and taste great! You could add jalapenos, southwest seasonings, etc. to your liking. Mix it up and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user OVER40LIFEPLAN.