INGREDIENTS:
• 4 free-range eggs
• 1 (15 ounce) can black beans, drained
• 1 medium tomato, diced
• 1/2 cup of diced red, yellow, and/or green bell peppers
• 1/4 onion, diced
• 1 cup fresh spinach or bok choy, chopped
• 1/2 teaspoon Mexican seasoning spice (with spices like cumin, cayenne pepper, dried onion, garlic powder, and chili powder. It is best to make your own blend as purchased blends may contain sugar.)
• Avocado Oil or MTC oil for sautéing

TOPPING | FINISHING FLAVORS:
• 1 ripe avocado, chopped (source of good fat & fiber)
• Fresh salsa, to taste (salsa choice should have no sugar)

SERVE ON THE SIDE:
• 1 grapefruit, cut in half (serve on side along with scramble)

INSTRUCTIONS:

1. Beat eggs adding in Mexican seasoning spice.
2. Heat olive oil in pan over medium heat and sauté onions until translucent. Pour in eggs, cook for 1 minute while stirring.
3. Add black beans and tomatoes, and continue stirring until eggs are almost done.
4. Add in spinach or bok choy + bell peppers and cook until eggs are cooked to your preference.
5. Divide scrambled egg mixture onto two plates and top with fresh salsa and chopped avocados.
6. Serve with grapefruit halves.

NOTE:
• Eggs and black beans provide a complete protein while the avocado and avocado oil adds some healthy fat to this tasty breakfast (not to mention the avocado oil is a more stable oil choice at high heat).
• Plan on portion size being 2-eggs per person, so if you need to make more, you can adjust the recipe as needed.
• The spinach and/or bok choy ensures you get a serving of nutrient-rich greens. To learn how you can grow your own spinach, bok choy greens, and bell peppers at home all year round, visit Grow Your Health Gardening.
• The grapefruit gives you a serving of low-glycemic load fruit.

This recipe is Gluten-free, Corn-free, Lactose-free, and Refined Sugar-Free.
Credit: PCOSbites.com