Adapted from: Karen Troughton (Kitchen Treaty)
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
2 tsp. extra virgin olive oil
¼ onion, diced
1 cup white button mushrooms, sliced
1 small clove garlic, ﬁnely minced
2 large eggs
¼ cup canned black beans
⅛ tsp. kosher salt
½ small avocado, diced
a few cilantro leaves (optional)
1. Add olive oil to medium skillet over medium heat. Add onion and mushrooms and saute, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for another minute, stirring occasionally.
2. Crack eggs into small bowl and beat with a whisk or fork. Pour over veggies. Add the black beans, salt, and pepper.
3. Stir constantly until eggs are cooked through (about 1 minute). Taste and add salt and pepper as needed.
4. Scoop onto plate(s) and top with diced avocado and cilantro.