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Ingredients
- 1 zucchini, cut into bite-sized pieces
- Handful of cherry tomatoes cut in half
- 1 can (14.5 ounces) low sodium black beans, rinsed and drained
- 2 cups cooked brown rice
- 1 teaspoon olive oil
- 1/2 cup chicken or vegetable broth
- 4 eggs
- Salt to taste
- Pepper to taste
- Optional: 1/4 cup shredded cheese
Instructions
- In a large frying pan, sauté zucchini, tomatoes, beans, and cooked rice in olive oil. Season with salt and pepper to taste.
- When rice begins to stick, add broth and cook until zucchini begins to brown, about 5 to 7 minutes.
- Meanwhile, prepare eggs in a separate nonstick pan to desired preparation (scrambled, sunny side up, or poached work well).
- Serve rice mixture in bowls, and top with eggs, cheese, and some freshly ground pepper.
Nutritional Information
Serving Size: 4
Calories: 300
Total Fat: 7 g
Saturated Fat: 2 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 234 g
Carbs: 44 g
Protein: 16 g
Source:
Shape Your Future