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Mexican Scramble


3/4 tsp Extra Virgin Olive Oil

1/4 Yellow Onion (diced)

1/4 Green Bell Pepper (de-seeded and diced)

1 1/2 Garlic (cloves, minced)

1/2 Tomato (diced)

1 cup Black Beans (cooked, drained and rinsed)

1/2 tsp Cumin

1/2 tsp Paprika

1/2 tsp Turmeric

Sea Salt & Black Pepper (to taste)

3 Eggs

1 tbsp Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 cup Kale Leaves (finely sliced)

1/2 Avocado (peeled and diced)

2 tbsps Salsa

2 tbsps Cilantro (chopped)


  • Heat the olive oil in a large skillet over medium heat. Add onion, green pepper, garlic and tomatoes. Saute 5 minutes or until onion is translucent.

  • Add in black beans, cumin, paprika and turmeric. Season with sea salt and pepper to taste. Saute for another 2 to 3 minutes.

  • Mix together eggs, almond milk and nutritional yeast in a mixing bowl. Whisk well. Pour into skillet and continuously stir to scramble eggs while they cook.

  • Once eggs are cooked through, stir in the shredded kale. Continue to stir just until kale is wilted and then remove from heat.

  • Spoon into bowls and top with avocado, salsa and garnish with cilantro. Enjoy!


Less ingredients: Skip the toppings (avocado, salsa and cilantro).


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