breakfast
1. In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
2. In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 2 | ||
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Calories: 402 | ||
Calories from Fat: 252 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 440.3mg | 135 % | |
Sodium 576.3mg | 20 % | |
Potassium 746.9mg | 20 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 13g | ||
Protein 23.5g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 402
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