Tony’s Black Bean Scrambled Eggs

I am interested in recipes that are quick to prepare and that can be used as pre- and/ or post-workout meals. This recipe is just that: easy to prepare, you can have it anytime during the day or night, it is nutritious and tasty.

Upgrade plain scrambled eggs by mixing in sauteed peppers, black beans, and a little cheddar cheese. The beans add a protein boost — 7 grams per half-cup — and they’re high in disease-fighting antioxidants and fiber. As a bonus, you’ll get immunity-boosting vitamin C from the peppers.

The recipe has been adapted from two articles I read viz. ‘Black Bean Scramble’ which is item number 10/17 in Fill Up Early: 15 Ways to Get Protein at Breakfast and Black Bean Scramble

Based on the a.m. I have put-together ‘Tony’s Black Beans Scrambled Eggs’. Try it sometime – simply delicious!

Servings	Prep Time	Cooking Time
2	7-10 minutes	7-10 minutes

Ingredients

• 4 eggs
• 1 cup canned black beans drained and rinsed
• 2-3 large tomatoes
• 1/2 large onion finely sliced
• 2-3 cloves garlic finely sliced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon coarse sea salt
• 1/2 teaspoon white or black ground pepper
• 1/2 teaspoon ground or fresh chili pepper (peri-peri)
• 1/2 teaspoon ground cumin or turmeric
• Cheddar cheese.

Preparation

1. Whisk together the eggs, salt, white or black ground pepper, chili pepper, cumin or turmeric and set aside
2. add the olive oil, sliced onion and sliced garlic in a nonstick skillet (frying pan) over medium high heat and cook, stirring often until just before the onion and garlic turn a golden brown
3. Add the tomatoes, beans and the egg mixture to the skillet and cook, stirring, until the eggs are nearly done
4. Add half of the cheese and continue to cook, stirring until the eggs reach the desired consistency
5. Transfer to a plate, sprinkle with the remaining cheese, and serve.

Bon appétit!

Featured image: Black Bean Scramble