Southwest Egg White Scramble with Avocado
A light and flavorful Southwest-inspired egg white scramble packed with fresh vegetables and creamy avocado, perfect for a healthy breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 6 egg whites
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 2 tablespoons diced red onion
- 1/4 cup canned black beans, rinsed and drained
- 1 small jalapeño, seeded and minced
- 1 teaspoon olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1/2 ripe avocado, sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh salsa (optional)
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Add diced red and green bell peppers, red onion, and minced jalapeño; sauté for 3–4 minutes until vegetables are softened.
- Stir in black beans, cumin, and paprika; cook for another 1–2 minutes.
- Pour in egg whites and season with salt and pepper. Cook, stirring gently, until eggs are fully set, about 3–4 minutes.
- Remove from heat and transfer scramble to a plate.
- Top with sliced avocado, chopped cilantro, and fresh salsa if desired.
- Serve immediately and enjoy.
Notes
For extra protein, add a sprinkle of shredded cheese or serve with a side of turkey bacon.