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Ingredients
US|METRIC
6 SERVINGS
- 2 cups fat-free egg substitute (or 8 eggs)
- 1/4 cup low fat milk
- 1 Tbsp. oil
- 1/2 red bell pepper (medium, chopped)
- 4 green onions (sliced)
- 16 oz. black beans (rinsed and drained)
- 1 cup shredded Monterey Jack cheese
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Directions
- Place eggs or substitute and milk in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds. Set aside. Heat oil in large skillet over medium heat until oil sizzles. Add bell pepper and onions. Cook about 1 minute, or until slightly tender. Stir in beans. Cook about 1 minute, or until thoroughly heated.
- Reduce heat to medium-low. Pour egg mixture over vegetables. Cook about 6 minutes, or until almost set. As bottom of egg mixture sets, carefully lift edges with spatula and let uncooked egg run to the bottom of the pan. Cook, covered, about 2 minutes, or until top is set but shiny. Sprinkle with cheese. Cook covered, about 1 minute, or until cheese melts.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol15mg5% |
Sodium400mg17% |
Potassium310mg9% |
Protein10g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber6g24% |
Sugars1g |
Vitamin A10% |
Vitamin C30% |
Calcium20% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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