Soy-Free Scrambled Eggs with Beans
Discover the perfect balance of hearty and wholesome with this Soy-Free Scrambled Eggs with Beans recipe, crafted for a protein-packed breakfast or brunch delight. Featuring fluffy scrambled eggs, savory black beans, and vibrant red bell peppers, this dish is elevated with a touch of ground cumin and a burst of fresh lime juice for zesty, southwestern-inspired flavor. Sautéed onion and a sprinkle of cilantro add depth to every bite, while olive oil ensures a rich, satisfying texture. With just 10 minutes of prep and 15 minutes of cooking, this quick and nutritious meal serves four, making it ideal for busy mornings or laid-back weekends. Whether you're seeking soy-free breakfast ideas or simply a bold twist on classic scrambled eggs, this recipe delivers a hearty, flavorful experience that’s ready in no time.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 1 cup cooked black beans
- 1 whole red bell pepper
- 1 whole small onion
- 2 tablespoons olive oil
- 0.5 teaspoon ground cumin
- 2 tablespoons fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lime
Instructions
Begin by finely dicing the onion and red bell pepper, and roughly chopping the fresh cilantro. Set them aside.
Crack the eggs into a large mixing bowl, adding the salt and black pepper, and whisk vigorously until the yolks and whites are well combined.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced onion and cook for about 3 minutes until it begins to soften.
Add the red bell pepper to the skillet, continuing to cook for another 2 minutes until the vegetables are tender.
Stir in the black beans and ground cumin, cooking for 2 more minutes to heat the beans through and allow the flavors to combine.
Push the vegetables and beans to one side of the skillet, add the remaining tablespoon of olive oil to the empty side, and pour in the eggs.
Reduce the heat to medium-low and gently stir the eggs continuously with a spatula, integrating them with the vegetables as they begin to set.
Continue cooking until the eggs are fluffy and just cooked through, about 5 minutes.
Remove the skillet from the heat, sprinkle the fresh cilantro over the top, and squeeze lime juice all over for a burst of fresh flavor.
Serve immediately while hot, adjusting seasoning with additional salt and lime juice as preferred.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 9.2 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 278 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1512 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
