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Black bean and egg scramble

I often skip breakfast because it is too much work. This recipe for black bean and egg scramble is the perfect solution. Not only is it filling and delicious, but incredibly easy and quick to prepare. Enjoy.

Black bean and egg scramble

Makes four servings

• ¼ c. olive oil

• 8 eggs, beaten

• 2 (15 oz) cans black beans, drained

• 2 avocados, peeled and sliced

• ½ c. salsa

• salt and pepper to taste

Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, three to five minutes. Place black beans in a microwave-safe bowl. Heat on high in the microwave until warm, about one minute.

Divide warmed black beans between two bowls. Top each bowl with scrambled eggs, avocado and salsa. Season with salt and black pepper.