Scrambled Eggs with Bell Pepper and Beans

Ingredients

• Egg2 count (110 g)
• Beans1/2 cup (100 g)
• Tomato Sauce2 tablespoon (28 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Cut the bell pepper into thin strips. If you want, you can add some sliced mushrooms.

3. 3

   Step 3

   Heat a pan over medium heat. In the meantime, crack the eggs into a bowl, add salt and pepper to taste and beat using a fork.

4. 4

   Step 4

   Once heated, pour some oil, spread and add the bell pepper with a pinch of salt.

5. 5

   Step 5

   Stir-fry for 3-5 minutes until the bell pepper is soft. Next, add the egg mixture and spread.

6. 6

   Step 6

   Cook for 30 seconds while stirring constantly until cooked as desired. Turn off.

7. 7

   Step 7

   Next, mix the beans with the tomato sauce and the remaining oil. If you want, you can add garlic and/or onion powder.

8. 8

   Step 8

   Season to taste and serve the eggs with the beans.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Bell Pepper and Beans can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.