This Loaded Veggie Scramble is full of #ProteinPower. As a vegetarian, I try to be aware of how much protein I’m consuming and will add extra protein sources to dishes whenever possible. Let’s just say that we go through a ton of eggs, lentils and beans in our house!

This dish checks all those boxes and then some. In addition to kidney beans and 10 eggs, it’s loaded with bell peppers, onions and corn. It’s the perfect hearty, easy, post-gym (or anytime) dinner.

Depending on the day, and on what I’ve eaten for lunch, I generally try not to overdo it on the carbs for dinner. Baked crispy corn tortilla strips are an easy way to add a bit of carby crunch without going overboard. And honestly, they make a delicious snack too!

Feel free to add in whatever veggies you like, or keep things simple with eggs, onions and beans. Just note that the more “extras” you add in, the more eggs you’ll have to incorporate to balance it all out—more veggies means more moisture, and the dish might not set if there’s not enough eggs. Besides that, feel free to get creative with it!

INGREDIENTS

• 10 eggs

• 1/4 c. light sour cream

• 1 T. butter

• 15 oz. can dark red kidney beans

• 4 oz. can diced green chiles

• 6 oz. can fiesta corn

• 3 cloves garlic, minced

• Half of a red onion, diced

• Half of a green bell pepper, diced

• Half of a red bell pepper, diced

• Low-fat colby jack cheese

• 1/4 c. enchilada sauce

• Green onions & cilantro for garnishing

• Corn tortillas, cut into strips

• Cumin, cayenne, olive oil, salt & pepper

STEPS

1) Preheat the oven to 400 degrees. Slice the tortilla strips. Add to a large plastic bag with a bit of olive oil, cumin, cayenne and salt & pepper. Shake well. Pour onto a greased pan and add to the oven once hot. You’ll basically need to watch the tortillas, stirring them occasionally. You want them browned but not burnt.

2) In a large bowl, combine the eggs and sour cream and season with salt and pepper. Whisk well.

3) Combine the bell peppers, red onion and garlic in a pan over medium-high heat and sauté until the onions are slightly translucent. Set aside.

4) Heat a large skillet over medium-low high and add the butter. Once the butter is melted, spread it evenly over the skillet with the spatula. Pour in the whisked eggs and gently fold them with the spatula as they begin to set. Be sure to not over-stir the eggs.

5) Once the eggs are about 75% set (still a bit fluid), add in the corn, beans, green chiles and sautéed veggies. Gently fold everything together. Pour the enchilada sauce over the eggs and sprinkle with the colby jack cheese.

6) Place a lid on the skillet and let it warm for 5-7 more minutes, or until the cheese is melted and the eggs are fully set.

7) Serve and top with green onions, cilantro and tortilla strips!