Spicey Egg Scramble
Stephanie Wadsworth-Abbott
This is a great healthy breakfast for the weekend.
ingredients
- 2t olive oil
- 1/2 an orange bell pepper; ribs and seeds removed; diced
- 1 scallion; thinly sliced
- 1/2C frozen corn kernels
- 1/4t ground cumin
- Coarse salt & pepper
- 2 large eggs plus 2 large egg whites
- 1/4C shredded white cheddar
- 1/2C prepared salsa
- 1/2 avocado; pitted and diced (optional)
- 2 whole wheat flour tortillas
directions
- 1
In a medium nonstick skillet, heat 1t oil over medium heat. Add bell pepper & cook until softened; 5 to 7 minutes. Add scallion, corn, & cumin & cook until scallion has wilted. Season with salt & pepper. Remove to a plate & reserve.
- 2
In a large bowl, whisk eggs & whites together, 1/2t salt, 1/8t pepper, & 2t water. In skillet, heat remaining teaspoon of oil over medium heat. Add egg mixture & cook eggs into scramble. Stir in reserved veggies when eggs are nearly done.
- 3
Divide egg mixture evenly over tortillas. Sprinkle grated cheese, avocado & salsa over scramble; roll and serve.
Source: Stephanie Wadsworth-Abbott
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