Mexi scramble

Mexi scramble

Eggs for breakfast, lunch or dinner! This delicious Mexican spiced scramble for two is easy to make, vegetarian and provides you with 5½ of your 5-a-day.

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

400g can chilli beans
4 eggs, beaten
¼ cup skim milk
pepper, to season
1 red capsicum, diced
1 courgettezucchiniX, diced
1 small red onion, diced
2 tomatoes, diced
¼ cup sweet corn sweetcornXkernels
2 soft corn sweetcornXtortillas, warmed (we used Tio Pablo)
2 tablespoons chipotle sauce (we used Culley’s)
coriandercilantroX leaves, to serve
2 tablespoons low-fat plain Greek-style yoghurt, to serve

Instructions

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1 Place beans in a sieve over a bowl to drain. Reserve any sauce that drains off and set beans aside.

2 Combine beaten eggs with milk and season with pepper. Set aside.

3 Heat a large pan over a medium-high heat. Spray with oil. Add capsicum, courgette and red onion and cook, stirring, for 3-4 minutes. Add tomatoes and corn kernels and stir to combine. Add beans and cook, stirring, for 1 minute.

4 Add egg mixture to pan. Stir gently to make a scramble. As soon as egg is set, remove from heat.

5 Combine chipotle sauce with reserved chilli bean sauce. Serve eggs with warmed tortillas and garnished with coriander, yoghurt, and chipotle sauce.

Variations

Make it gluten free: Check chilli beans, chipotle sauce and Greek-style yoghurt are gluten free.

Nutrition Info (per serve)

Calories 583 cal

Kilojoules 2440 kJ

Protein 27 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 80 g

Sugar 34 g

Dietary fibre 15 g

Sodium 500 mg

Calcium 150 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.