Eggs Mexicali

Eat Smart, Be Active

1 egg 1/2 cup bean mixture per serving

This breakfast will keep you full with 10 grams of protein!

Print Recipe View Nutrition Facts

Ingredients

2 cups salsa
2 cups cooked or canned pinto beans, drained and rinsed
6 eggs
6 tablespoons grated cheese, low-fat
Whole-wheat tortillas and/or brown rice


Materials

Large skillet
small bowl

Directions

1.) Heat salsa and beans in a medium skillet over medium heat until the sauce boils.
2.) Crack eggs one at a time into a bowl and carefully pour into the bubbly sauce.
3.) Cover the pan with a lid, reduce heat to medium-low and cook until eggs are firm (about 4-6 minutes).
4.) Sprinkle with the grated cheese. Cover a pan until the cheese melts.
5.) Serve with rice and tortillas. Or serve in a tortilla.
6.) Refrigerate leftovers.

Notes

More About Tomato

How to Select

Choose plump tomatoes with smooth skins, free from bruises or cracks.

How to Store

Store at room temperature until they have fully ripened. Smell is the best indicator of ripeness.

How to Prepare

Wash with cold water before slicing. They can be eaten raw, stuffed, stewed, sauteed, grilled and much more.

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