Southwest Egg Scramble Bowl
A vibrant and protein-packed breakfast bowl featuring fluffy scrambled eggs, black beans, corn, and peppers served over a bed of brown rice. Topped with fresh pico de gallo and creamy avocado.
For 4 servings
Prepare the fresh pico de gallo.
In a small bowl, combine the diced tomatoes, 1/4 of the diced onion, 2 tablespoons of chopped cilantro, fresh lime juice, and the optional green chili. Mix well and set aside.
TIPMaking the pico de gallo first allows the flavors to meld together while you cook the scramble.Sauté the vegetables.
- Heat olive oil in a large non-stick skillet over medium heat.
- Add the remaining diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
- Stir in the cooked black beans and corn. Cook for another 2 minutes until everything is heated through.
Scramble the eggs.
- In a separate bowl, whisk the eggs with cumin powder, black pepper, and salt.
- Pour the egg mixture into the skillet with the vegetables.
- Cook, stirring gently, for 2-3 minutes until the eggs are cooked to your liking.
TIPFor softer curds, gently push the eggs from the edges toward the center of the pan as they cook.Assemble the scramble bowls.
- Divide the warm brown rice evenly among four bowls.
- Top the rice with the egg and vegetable scramble.
- Garnish with a generous spoonful of pico de gallo, sliced avocado, and the remaining fresh cilantro.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For fluffier eggs, whisk them vigorously for a full minute to incorporate air before pouring into the pan.
- 2Don't overcook the eggs. Remove them from the heat when they are slightly wet, as they will continue to cook from residual heat.
- 3To save time, use pre-cooked rice and canned beans, but be sure to rinse the beans well to reduce sodium.
- 4Adjust the spice level by adding more or less green chili to your pico de gallo, or add a pinch of cayenne pepper to the eggs.
Adapt it for your goals.
Vegan
Replace eggs with 1 block (14 oz) of crumbled firm tofu. Sauté it with the vegetables and season with turmeric and black salt (kala namak) for an eggy flavor.
high proteinHigh protein
Add 200g of cooked, shredded chicken or crumbled turkey sausage to the vegetable mixture for an extra protein boost.
low carbLow carb
Omit the brown rice and black beans. Serve the egg and vegetable scramble over a bed of fresh spinach or cauliflower rice.
kid friendlyKid friendly
Serve with a side of mild shredded cheese and omit the green chili from the pico de gallo.
Why this is on our healthy list.
Excellent Source of Protein
With eggs and black beans as primary ingredients, this bowl is packed with high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Rich in Fiber
The combination of black beans, corn, brown rice, and vegetables provides a significant amount of dietary fiber, which supports digestive health and helps stabilize blood sugar levels.
Contains Healthy Fats
Avocado is a great source of monounsaturated fats, which are known to be beneficial for heart health by helping to reduce bad cholesterol levels.
Packed with Vitamins and Minerals
This colorful bowl offers a wide range of micronutrients, including Vitamin C from bell peppers and tomatoes, B vitamins from eggs, and iron and magnesium from black beans.
Frequently asked questions
Yes, it's a well-balanced meal. It provides high-quality protein from eggs and beans, complex carbohydrates and fiber from brown rice, and healthy fats from avocado. Making the pico de gallo from scratch helps control the sodium content.
