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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Eggs for breakfast, lunch or dinner! This delicious Mexi scramble for one is vegetarian, easy to make and provides you with five+ vegie serves in one hit.
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 Spray a large pan with oil and set over medium-high heat. Add capsicum, zucchini and
red onion and cook, stirring, for 3-4 minutes. Add diced tomato and corn 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 tortilla
and garnished with coriander leaves, yoghurt and chipotle sauce mix.
Make it gluten free: Check chilli beans, chipotle sauce and yoghurt are gluten free.
If you don’t want to use your leftover beans right away, pop them in the freezer for later use.
Calories 662 cal
Kilojoules 2781 kJ
Total fat 15 g
Saturated fat 4.9 g
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