Mexican-Style Scrambled Eggs

Ingredients – serving 4

• 1/4 cup canned low sodium black beans, drained and rinsed
• 1/4 small red onion, chopped 
• 1/4 red bell pepper, chopped
• 4 large eggs 
• 4 large egg whites
• 1/2 tsp dried parsley
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tablespoon olive oil 

Instructions

1.  In a small bowl, toss together the beans, onions, and bell pepper.
2. In separate medium bowl, whisk together the eggs, egg whites, salt, and black pepper. 
3. Heat the olive oil in a medium skillet over medium heat. When the oil is shimmering, add the bean and pepper mixture and cook until slightly softened, 3 minutes. Add the egg mixture and using a spatula, fold and invert the eggs until large, soft curds form, about 3 minutes. Serve warm.