I make many variations of this breakfast scramble. It’s my go-to recipe idea when in the mood for an egg entrée with plenty of intrigue. This Huevos rancheros-inspired version highlights Udi’s Ancient Grain Crisps. Ancient grains, such as millet and amaranth, have withstood the test of time since they haven’t changed for ages, literally. And they’re key ingredients in the crisps in this dish, which can ultimately help boost your plant-based nutrient intake and satisfaction.
This recipe is a fun and tasty way to get your grains. It’s a winner for anyone fond of Mexican cuisine. It’s ideal if you need to follow a gluten-free lifestyle. Plus, it’s a perfect pick when you want a meat-free breakfast (or lunch or dinner) dish for four in 20 minutes or less. Perfect for Meatless Monday!
Disclosure Note: I was compensated for my time to participate in a webinar sponsored by Udi’s Healthy Foods, LLC. I was also sent free product samples. The recipe and opinions in this blog post are my own.
Calories saved: 860
Why it’s better for you? Ancient grains may help reduce risk of chronic diseases, including diabetes, heart disease, stroke, and obesity. This dish is “just right” sized, too!
- 4 large eggs
- 3 tablespoons chopped fresh cilantro, divided
- 1/4 teaspoon sea salt, or to taste
- 1 tablespoon extra-virgin olive oil, divided
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup pico de gallo or fresh chunky salsa (not from jar), well drained*
- 2 cups Udi’s Gluten Free Ancient Grain Crisps, sea salt or jalapeno cheddar flavor**
- 1/3 cup shredded Monterey Jack cheese
- 1 Hass avocado, peeled, pitted, and sliced or cubed
- 1 teaspoon fresh lime juice + 4 lime wedges
- Whisk together the eggs, 3 tablespoons cold water, half of the cilantro, and the salt in a medium bowl. Set aside.
- Heat 1 1/2 teaspoons of the oil in a large (PFOA-free) nonstick skillet over medium heat. Add the beans and pico de gallo and cook while stirring until the beans are fully heated through, about 3 minutes. Transfer to a bowl.
- Heat the remaining 1 1/2 teaspoons oil in the skillet. Add the egg mixture and cook while stirring until the eggs are softly scrambled, about 1 1/2 minutes. Add the crisps and cook while gently stirring until the eggs are done and chips are softened, about 1 1/2 minutes. Add the bean mixture and cook while stirring to combine, about 30 seconds. Immediately sprinkle with the cheese and the remaining cilantro.
- Transfer to individual bowls (or cute little iron skillets!). Top with the avocado, sprinkle with the lime juice, and serve with the lime wedges.
Per serving: 360 calories, 18g total fat, 4.5g saturated fat, 0g trans fat, 195mg cholesterol, 790mg sodium, 36g total carbohydrate, 8g dietary fiber, 9g sugars, 15g protein
*To make your own pico de gallo, combine about 7/8 cup finely diced tomato (without pulp/seeds), 2 to 3 tablespoons finely diced red onion, 1 tablespoon chopped fresh cilantro, 1 teaspoon fresh lime juice, 1/8 teaspoon sea salt and, if desired, minced jalapeno to taste.
**You can swap the crisps with 2 1/2 ounces slightly broken organic tortilla chips. Or switch it up; skip the crisps/chips and then wrap each serving in a tortilla to create breakfast tacos or burritos!
The “Before” Recipe
Inspired by: cheesecake factory huevos rancheros
Per serving: 1220 calories, 80g total fat, 28g saturated fat, 0.5g trans fat, 645mg cholesterol, 1980mg sodium, 76g total carbohydrate, 15g dietary fiber, 9g sugars, 51g protein
- For interesting taste and texture, consider stirring ancient grain crisps, organic tortilla chips, or pita chips into a scrambled egg dish
- Play up fresh herbs, such as cilantro; use beyond just as a garnish for a distinct pop of fragrance and eye appeal
- Don’t use fat-free cheese; do use just enough of a flavorful natural cheese to add deliciousness and, of course, cheesiness
- Add tang with a splash of citrus, like lime juice, instead of relying on sour cream