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|
|Calories from Fat: 252 (63%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 402
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