Looking for a protein-rich, fiber-full breakfast or lunch to keep you full for the day? Or just really craving breakfast for dinner? …no need to be ashamed, this meal will satisfy breakfast cravings and put a meal on the table in 10 minutes- can’t get better than that, can it?!
Enjoy my newest rendition of egg scramble.
John and I have egg scramble for dinner probably about once a week because it’s a satisfyingly tasty and filling meal for nights when we’re home late or headed out.
Instead of using spinach in the eggs, I made it with kale (since it’s kale week here at BeEmbraced!). Kale takes a little bit longer than spinach to cook, but use more than you think since it shrinks down in the skillet.
Saute chopped onion and yellow pepper in a skillet lightly coated with olive oil. Add in chopped kale (with stems removed). When kale starts to wilt, add in 2 eggs (lightly beaten) and chopped avocado. Right before eggs are done, add in black beans. Garnish with freshly ground pepper and add cheese if desired.