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Mexican Scramble

25 Minutes - 17 Ingredients

Makes 4 Servings

 Dairy Free, Gluten Free, Soy Free

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  • 1 1/2 tsps. Extra Virgin Olive Oil

  • 1/2 Yellow Onion (diced)

  • 1/2 Green Bell Pepper (de-seeded and diced)

  • 3 Garlic (cloves, minced)

  • 1 Tomato (diced)

  • 2 cups Black Beans (cooked, drained and rinsed)

  • 1 tsp Cumin

  • 1 tsp Paprika

  • 1 tsp Turmeric

  • Sea Salt & Black Pepper (to taste)

  • 6 Egg

  • 2 tbsps. Unsweetened Almond Milk

  • 2 tbsps. Nutritional Yeast

  • 2 cups Kale Leaves (finely sliced)

  • 1 Avocado (peeled and diced)

  • 1/4 cup Salsa

  • 1/4 cup Cilantro (chopped)


  1. Heat olive oil in a large skillet over medium heat. Add onion, green pepper, garlic and tomatoes. Saute 5 minutes or until onion is translucent.

  2. Add in black beans, cumin, paprika and turmeric. Season with sea salt and pepper to taste. Saute for another 2 to 3 minutes.

  3. Mix together eggs, almond milk and nutritional yeast in a mixing bowl. Whisk well. Pour into skillet and continuously stir to scramble eggs while they cook.

  4. Once eggs are cooked through, stir in the shredded kale. Continue to stir just until kale is wilted and then remove from heat.

  5. Spoon into bowls and top with avocado, salsa and garnish with cilantro. Enjoy!


Less ingredients: Skip the toppings (avocado, salsa and cilantro)

Nutritional information per serving:

Calories 365

Protein 22g

Sugar 3g

Fiber 14g

Carbs 33g

Fat 17g

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