Skinny Mexican Breakfast Scramble

Makes 1 serving

1 teaspoon olive oil
1 scallion, finely chopped
1/2 small red bell pepper, diced
1 whole egg plus 2 egg whites
2 tablespoons of your favorite salsa
2-3 tablespoons of pinto, red, or black beans
2 teaspoons reduced fat Cheddar, Monterey Jack, or mozzarella cheese
A sprinkling of chopped fresh cilantro, optional
A few dashes of hot sauce, optional

1. In a small skillet over medium heat, warm olive oil. Add scallions and pepper and saute 3 minutes, or until softened. In a small bowl whisk egg and whites and pour into skillet. Using a spatula or wooden spoon, gently move the eggs from side to side as they cook. When they are nearly done, add the salsa, beans, and cheese and stir well. Cook until eggs are no longer runny yet still soft. Sprinkle with cilantro and a couple of dashes of hot sauce, if using.

I like to serve fresh fruit, such as 1 kiwi and 1 small orange (both vitamin C powerhouses), alongside my Skinny Mexican Breakfast Scramble.

Recipe created by Susan Russo of Food Blogga.