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Prep 20min
Total20min
Servings4
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Ingredients
2
to 3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
1/3
cup chopped yellow onion
6
eggs
1/4
cup whipping cream
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
small plum (Roma) tomato, chopped
1/4
cup shredded Swiss cheese (1 oz)
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Steps
1
In large skillet, melt butter over medium-low heat. Cook onion in butter, stirring occasionally, until tender.
2
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.
3
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.
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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.
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Nutrition Facts are not available for this recipe
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