I love eggs. They are such a versatile food. Some days, all you want is a nice omelet for breakfast, and some nights you want an easy, protein filled meal, and eggs are easy and quick.
Savory Kale & Red Bean Scramble
3/4 cup liquid egg whites (can use whole eggs, too)
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
4 Brussels sprouts, chopped
6 spears asparagus, chopped
1 cup kale, chopped
1/4 cup dry wheat couscous
1\2 cup vegetable broth
1 tsp Mrs Dash
1.5 tbsp pecorino Romano
3 tbsp mango salsa
1/2 avocado, diced
1) Sauté vegetables over medium heat until starting to soften. Sprinkle with Mrs Dash. Add egg whites and continue to sauté until completely cooked.
2) While sautéing egg mixture, heat broth until boiling. Add couscous, salt, and cover for 5 minutes.
3) Add 1/2 cup kidney beans to the egg mixture, and sauté until heated. Add couscous after fluffing up, then serve. Top with avocado, salsa and pecorino.