Savoury Egg Bowl
20 MIN | 4 SERVINGS
Ingredients
- 8 Eggs
- 1/4 tsp (1 mL) each salt and pepper
- 2 tbsp (30 mL) butter
- 1 ripe avocado, peeled, pitted and sliced
- 1 cup (250 mL) canned black beans, drained and rinsed
- 1 cup (250 mL) halved cherry tomatoes
- 1 cup (250mL) Kellogg's Corn Flakes* cereal
- 1 green onion, thinly sliced
- Salsa and sour cream (optional)
- Lime wedges (optional)
Directions
1. Whisk together eggs, 2 tbsp (30 mL) water, salt and pepper. Melt butter in large nonstick skillet set over medium-low heat; cook egg mixture, stirring frequently, for about 5 minutes or until eggs are set and soft curds have formed.
2. Divide scrambled eggs among 4 bowls. Top with avocado, black beans, tomatoes, cereal and green onion. Serve with salsa, sour cream and lime wedges (if using).
Tips: Substitute water for milk if desired.For Tex-Mex scrambled eggs, add 1 tsp (5 mL) chili powder. Serve with a drizzle of your favourite hot sauce for a spicy addition.
PER 1/4 RECIPE
Calories 340
Protein 17 g
Carbohydrate 21 g
Fat 21 g
Dietary Fibre 5 g
Sugars 3 g
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
*© 2016, Trademark of Kellogg Company used under license by Kellogg Canada Inc.
