Energize your day with our protein-packed breakfast scramble made with eggs, black beans, chopped tomato and Swiss cheese.
August 30, 2012
to 3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
cup chopped yellow onion
cup whipping cream
can (15 oz) Progresso™ black beans, drained, rinsed
small plum (Roma) tomato, chopped
cup shredded Swiss cheese (1 oz)
In large skillet, melt butter over medium-low heat. Cook onion in butter, stirring occasionally, until tender.
In large bowl, beat eggs and whipping cream with whisk. Pour into skillet. Cook about 2 to 3 minutes until eggs begin to set, gently lifting cooked portions with pancake turner so that thin, uncooked portion can flow to bottom of skillet.
Reduce heat to low. Stir in black beans and tomato. Cook about 4 minutes longer until eggs are set and mixture is thoroughly heated. Remove from heat; sprinkle with cheese. Serve immediately.
Whipping cream is the key to making the most delicious fluffy, scrambled eggs! You can do without, but use the cream for an extra-indulgent breakfast.
For breakfast on the go, wrap 1/4 cup of the egg and bean mixture in a softened flour tortilla.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.