Mexican-spiced scramble

Eggs for breakfast, lunch or dinner! This delicious Mexi scramble for one is vegetarian, easy to make and provides you with five+ vegie serves in one hit.

Serves: 1

Time to make: 20 mins

Ingredients

More weights & measures

200g chilli beans (½ x 400g can)
2 eggs, beaten
2 tablespoons reduced-fat milk
cracked black pepper
1 small red capsicum, finely diced
1 small zucchini/ courgettezucchiniX, finely diced
½ small red onion, diced
1 tomato, diced
¼ cup corn sweetcornXkernels
1 tablespoon chipotle sauce
1 soft corn sweetcornXtortilla, warmed
fresh coriandercilantroX leaves, to serve
1 tablespoon low-fat plain yoghurt, to serve

Instructions

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1 Place beans in a sieve over a bowl to drain. Reserve any sauce that drains off and set beans aside.

2 Combine beaten eggs with milk and season with pepper. Set aside.

3 Spray a large pan with oil and set over medium-high heat. Add capsicum, zucchini and
red onion and cook, stirring, for 3-4 minutes. Add diced tomato and corn and stir to combine. Add beans and cook, stirring, for 1 minute.

4 Add egg mixture to pan. Stir gently to make a scramble. As soon as egg is set, remove from heat.

5 Combine chipotle sauce with reserved chilli bean sauce. Serve eggs with warmed tortilla
and garnished with coriander leaves, yoghurt and chipotle sauce mix.

Variations

Make it gluten free: Check chilli beans, chipotle sauce and yoghurt are gluten free.

HFG tip

If you don’t want to use your leftover beans right away, pop them in the freezer for later use.

Nutrition Info (per serve)

Calories 662cal

Kilojoules 2781kJ

Protein 39g

Total fat 15g

–Saturated fat 4.9g

Carbohydrates 81g

–Sugars 28g

Dietary fibre 25g

Sodium 375mg

Calcium 207mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.