Name: Hearty Low-Carb Veggie Scramble
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 4 large eggs; 1 tbsp olive oil; 0.25 cup onion, finely chopped; 0.5 cup tomato, diced; 0.5 cup cooked beans; 2 tbsp milk; 2 tbsp sour cream; 0.5 tsp salt; 0.25 tsp black pepper

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
large eggs	4	143	13g	1g	10g
olive oil	1 tbsp	62	0g	0g	7g
onion, finely chopped	0.25 cup	8	0g	2g	0g
tomato, diced	0.5 cup	7	0g	1g	0g
cooked beans	0.5 cup	195	14g	33g	1g
milk	2 tbsp	9	1g	1g	1g
sour cream	2 tbsp	24	0g	1g	2g
salt	0.5 tsp	0	0g	0g	0g
black pepper	0.25 tsp	1	0g	0g	0g

Directions

Step 1
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Step 2
Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Step 3
Add the diced tomato and cooked beans to the skillet and cook for another 2-3 minutes, stirring occasionally.
Step 4
Pour the egg mixture into the skillet with the vegetables. Let it sit undisturbed for about 30 seconds until the edges begin to set.
Step 5
Gently push the cooked portions of the eggs towards the center, allowing the uncooked egg to flow underneath. Continue cooking and stirring gently until the eggs are mostly set but still slightly moist.
Step 6
Divide the scramble between two plates. Top each serving with a dollop of sour cream and serve immediately.