Southwest Breakfast Scramble
1 teaspoon extra virgin olive oil
1/4 cup diced red onions
1/2 red bell pepper, diced
1 egg (omega-3 organic egg, if possible)
1/4 cup crumbled extra-firm tofu, drained and patted as dry as possible with paper towels
1/4 cup prepared salsa
2 tablespoons shredded organic low-fat cheddar cheese
1/3 cup black beans, rinsed and drained
1/8 teaspoon cumin
Pinch of cayenne pepper
Salt, to taste
1. Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat. Add onion and bell pepper and sauté 5-6 minutes, or until vegetables are soft.
2. In a medium-sized bowl, whisk the egg, tofu, salsa, and cheddar cheese together. Add the black beans, cumin, punch of cayenne, and salt to taste.
3. Pour the egg and bean mixture over the sautéed vegetables. Scramble over medium-high heat until eggs are cooked through. Eat at once.