Black Bean Egg Scramble

This protein packed, Mexican food inspired breakfast will make you say "OLE!" (Did I just really say that!?) This is my favorite throw-everything-in-a-pan-and-cook-until-warm breakfast. I originally saw this recipe on Pinterest but had to tweak it because it was just too blah. I usually cook this on a weekend where I need food immediately and cannot even think about measuring flour or baking powder. One pan and serve, I think you'll love it.

Black Bean Egg Scramble

Ingredients: 

• 1 can black beans, drained and rinsed
• 6 eggs (You can use egg whites too, mad good)
• Salt and Pepper (to taste)
• 1 small onion, chopped
• Extra Virgin Olive Oil (or sunflower seed or veggie or whatever)
• 1 cup salsa (jarred or Classy Bones style)
• Shredded pepperjack cheese (optional)
• Hot sauce (optional)

Directions:

1. Warm up large skillet and olive oil. Throw in chopped onion and cook until translucent. 
2. In a small bowl, crack 6 eggs and whisk. When onions are cooked, add eggs to skillet and cook until fluffy. Add salt and pepper to taste.
3. Turn heat down to low and add black beans and salsa. Stir until evenly mixed and let mixture warm. 
4. Spoon out scramble and top with some cheese and hot sauce. Gobble up and enjoy. Serves 2. 

Nom nom nom. Enjoy!