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

INGREDIENTS

• 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)

PREPARATION

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.

THE SKINNY

363 calories per serving, 12.7 g fat (3.7 g saturated), 37.7 g carbs, 7.4 g fiber, 25.2 g protein