Name: Southwest Egg Scramble Am
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 large eggs; 1 tsp extra-virgin olive oil; 1/2 cup red bell pepper, diced; 1/2 cup green bell pepper, diced; 1/4 cup onion, finely chopped; 1 cup fresh spinach leaves; 1/4 cup canned black beans, rinsed and drained; 2 tbsp low-fat cheddar cheese, shredded; 1/4 medium avocado, sliced; 1/4 tsp ground cumin; 1/4 tsp chili powder; 1 tbsp fresh cilantro, chopped; 1 tsp lime juice; to taste salt; to taste black pepper

Step-by-Step Instructions

1
In a bowl, whisk the eggs with cumin, chili powder, salt, and black pepper.
2
Heat olive oil in a non-stick skillet over medium heat; add onion and bell peppers, sauté 3-4 minutes until softened.
3
Stir in black beans and spinach; cook until spinach wilts, about 1 minute.
4
Pour the whisked eggs over the vegetables; let sit 30 seconds, then gently scramble until eggs are just set.
5
Sprinkle shredded cheese, fold briefly, and remove from heat.
6
Top with avocado slices, cilantro, and a drizzle of lime juice; serve immediately.

*Pro Tips

1
Use a non-stick pan to reduce added fat
2
Keep the beans portion modest to control carbs
3
Serve with a side of fresh tomato salsa for extra flavor without sugar

Why It's Diabetic-Friendly

The recipe is low in carbs (≈12 g net per serving) thanks to limited beans and no starchy sides; high in protein and healthy fats which help stabilize blood glucose. Fiber from veggies and avocado further lowers glycemic impact.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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