Southwestern Scramble

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.

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Ingredients:

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.

Directions:

1. In a medium bowl, whisk together eggs, cumin, paprika, salt and pepper until egg mixture is foamy. Set aside.

2. On medium-high heat, sauté bell peppers until soft and fragrant, about 4 minutes. Add green onions and continue cooking another minute.

3. Add in egg mixture and stir until eggs are cooked, about 3 to 5 minutes. Then mix in cilantro.

4. Top with salsa and serve, enjoy!

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Servings: 2

Serving Size: 1/2 of recipe