Monday, May 16, 2016
We love having breakfast for dinner. It's a great quick, last minute idea that we keep on our weekly menu to use on nights we need something in little time. This dish was fun to throw together with a Mexican flare. Spice it up with some avocado and Greek yogurt (aka our sour cream)
1 onion, diced
1 bell pepper, chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp sea salt
sprinkle of turmeric
1 can low sodium black beans (I used kidney beans here because that's what I had)
2 Tbsp fresh cilantro, chopped
1/2 cup fresh salsa
2 spoonfuls of Greek yogurt
Spray pan with coconut oil and heat skillet. Cook onion and pepper over medium heat until onion is translucent. Lower heat.
Add in your spices and beans, stir to combine. Once beans are slightly warmed add in eggs and toss to scramble. Keeping heat low will help eggs to stay light and fluffy. Folding all together every so often as it cooks.
Divide onto two plates and top with cilantro, 1/4 cup salsa, 1/4 avocado, and a dollop of yogurt.
1 red, 1 green, 1 yellow, 1 blue