Contributed By: chelseamarie
Cooking for the Heart
Corn and beans for breakfast--need I say more?
|
|
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Low Calorie
Low Fat
Meal Type: Breakfast & Brunch
Ingredients
Non-stick spray
1 Medium Green Pepper, Chopped
1 Medium Onion, Chopped
1 Medium Tomato, Chopped
1/2 cup Frozen Whole Kernel Corn
1 can Pinto Beans, Drained and Coursely Chopped
4 Egg Whites, Beaten
1/4 cup Salsa
Pepper to taste
Preparation
1. Chop Veggies
2. Spray nonstick skillet with spray.
3. Heat over medium heat; saute green pepper and onion until tender.
4. Stir in tomato, corn, and beans.
5. Add egg whites and stir with spatula to scramble together.
6. Season and serve with salsa!
Cook's Notes
Nutrition Information
Calories: 120
;
Total Fat: 2g
;
Carbohydrates: 30g
;
Protein: 4g
;
Sodium: 250mg
;
Fiber: 3g