Mexi scramble

Author: Niki Bezzant - Founding Editor

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Eggs for breakfast, lunch or dinner! This delicious Mexican spiced scramble for two is easy to make, vegetarian and provides you with 5½ of your 5-a-day.

Serves: 2

Time to make: 20 mins

Ingredients

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400g can chilli beans
4 eggs, beaten
¼ cup skim milk
pepper, to season
1 red capsicum, diced
1 courgettezucchiniX, diced
1 small red onion, diced
2 tomatoes, diced
¼ cup sweet corn sweetcornXkernels
2 soft corn sweetcornXtortillas, warmed (we used Tio Pablo)
2 tablespoons chipotle sauce (we used Culley’s)
coriandercilantroX leaves, to serve
2 tablespoons low-fat plain Greek-style 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 Heat a large pan over a medium-high heat. Spray with oil. Add capsicum, courgette and red onion and cook, stirring, for 3-4 minutes. Add tomatoes and corn kernels 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 tortillas and garnished with coriander, yoghurt, and chipotle sauce.

Variations

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

Nutrition Info (per serve)

Calories 583cal

Kilojoules 2440kJ

Protein 27g

Total fat 12g

–Saturated fat 3g

Carbohydrates 80g

–Sugars 34g

Dietary fibre 15g

Sodium 500mg

Calcium 150mg

Iron 4mg

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.

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