Start your day with a burst of flavor! This Southwest Egg Scramble combines fresh vegetables, creamy avocado, and a touch of spice to give you a hearty, protein-packed breakfast. It’s quick, delicious, and ideal for wrapping in warm tortillas.
Southwest Egg Scramble
Course: BreakfastCuisine: Southwest2
servings10
minutes5
minutes380
kcalIngredients
2 teaspoons olive oil
1/2 orange bell pepper, diced (ribs and seeds removed)
1 thinly sliced scallion
1/2 cup frozen corn kernels, thawed
1/4 teaspoon ground cumin
Coarse salt and freshly ground black pepper, to taste
2 large eggs
2 large egg whites
1/4 cup shredded white cheddar (1 ounce)
1/4 cup fresh salsa
1/2 avocado, pitted and diced
2 whole-wheat flour tortillas (6-inch), warmed
Directions
- Sauté vegetables: Heat olive oil in a non-stick skillet over medium heat. Add diced bell pepper, scallion, and corn. Cook for 3-4 minutes until vegetables are softened. Stir in ground cumin, salt, and pepper.
- Scramble eggs: In a bowl, whisk together eggs and egg whites. Pour the mixture into the skillet with the vegetables, and stir occasionally until the eggs are scrambled and cooked through, about 3 minutes.
- Add cheese: Sprinkle shredded white cheddar over the eggs, and let it melt slightly. Remove from heat.
- Serve: Divide the scramble between two tortillas. Top each with fresh salsa and diced avocado.
- Wrap and enjoy: Roll up the tortillas to enjoy as a wrap or serve open-faced.
This Southwest Egg Scramble brings together vibrant veggies, rich cheddar, and creamy avocado for a deliciously satisfying breakfast. Perfect to grab and go, or enjoy at home for a hearty start to your day.
