Eggs in the morning are the way to go! Some like hardboiled. Some like scrambled. Others like quiche! Personally, I like all kinds of eggs and enjoy mixing it up. This southwestern inspired egg scramble reminds me of a TexMex breakfast. It is a perfect combo of spicy and savory! Since it has very few carbs, be sure to have some oats or whole wheat toast on the side.
3 large Eggs, whole
2 large Egg whites
¼ tsp Cumin
¼ tsp Paprika
To taste Salt and pepper
½ whole Orange red pepper, chopped
½ whole Red bell pepper, chopped
¼ cup Cilantro, fresh
¼ cup Salsa **Feel free to use frozen, pre-chopped bell peppers.
In a medium bowl, whisk together eggs, cumin, paprika, salt and pepper until egg mixture is foamy. Set aside.
On medium-high heat, sauté bell peppers until soft and fragrant, about 4 minutes. Add green onions and continue cooking another minute.
Add in egg mixture and stir until eggs are cooked, about 3 to 5 minutes. Then mix in cilantro.
Top with salsa and serve, enjoy!
Serving Size: 1/2 of recipe