2 large eggs
1⁄3 cup black beans
1⁄3 cup corn
1 ounce sharp cheddar cheese, grated
3 tablespoons pico de gallo
¼ avocado, cubed
1. In a medium bowl, whisk together eggs. Set aside.
2. Heat a medium nonstick skillet coated with cooking spray over medium heat. Add beans and corn and cook for 1 minute, stirring occasionally. Pour in the egg mixture and scramble lightly until eggs are cooked, about 3 minutes. Transfer to a plate, top with grated cheese, pico de gallo and avocado. Serve immediately.
Serves 1. Per serving: 371 calories, 18 g fat (4.5 g saturated fat), 22 g protein, 35 g carbohydrate, 11 g fiber, 567 mg sodium