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Photo of Tex-Mex skillet scramble by WW

Tex-Mex skillet scramble

0
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
Fluffy scrambled eggs are combined with hearty black beans and pico de gallo for a delicious, south-of-the-border spin on breakfast. To keep the eggs from looking “muddy,” make sure to rinse the beans well and to add them at the very end of cooking.

Ingredients

Cooking spray

4 spray(s)

Egg

8 large egg(s)

Kosher salt

½ tsp

Canned black beans

1½ cup(s), rinsed and drained

Pico de gallo

⅔ cup(s), drained

Scallions

⅓ cup(s), chopped, sliced

Instructions

  1. Coat a large nonstick skillet with cooking spray and heat over medium-low. In a medium bowl, whisk together the eggs and salt until well blended. Add the eggs to the pan; cook, stirring frequently with a silicone spatula, until just soft-scrambled, 5 to 7 minutes.
  2. Add the beans, pico de gallo, and scallions to the skillet; stir gently to combine. Cook until just heated through, about 2 minutes.
  3. Serving size: a scant 1 cup

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