Sunday, January 16, 2011

Scrambled Eggs Rancheros

From Self's November 2008 feature of Eat Healthy All Week, here is a great protein packed, Mexican style breakfast.

Scrambled Eggs Rancheros

Serves 1


  • 2 egg whites
  • 1 whole egg
  • 1/4 cup canned black beans, rinsed and drained
  • 2 tablespoons part-skim mozzarella
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon sweet paprika
  • 1/2 teaspoon extra light olive oil
  • 8 tablespoons tomato salsa
  • 1 slice whole-wheat toast
  • 1 tablespoon fresh cilantro (optional)


  1. Combine egg whites, whole egg, beans, cheese, onion, salt, pepper and paprika in a bowl. Warm oil in a small skillet over medium-high heat. Add egg mixture and reduce heat to low. Cover and cook without stirring until eggs begin to set, 2 to 3 minutes. Top with salsa; cover and cook until egg is cooked through, about 2 minutes. Transfer toast to a plate and top with eggs; garnish with cilantro, if desired.