Meal Details
1. Mexican scrambled eggs
282cal, 15p, 13c, 14f (per meal)
4 large (200g)
1 tsp (3g)
6 tbsp (108g)
1 tsp (5mL)
4 dash (1g)
1 can(s) (439g)
1 avocado(s) (201g)
1
Add beans and spices to a small saucepan or skillet and cook over low heat, until heated through. Set aside.
2
Meanwhile, scramble eggs with a fork in a small bowl. Heat oil in a small skillet over low heat. Pour in eggs and once they start to set, scramble. Cook until firm.
3
Arrange spiced beans, egg, avocado, and salsa on a plate. Season with a pinch of salt/pepper. Serve.
