- 1/4 teaspoon ground cumin
- Coarse salt
- Ground pepper
- 2 large eggs
- 2 large egg whites
- 1/4 cup shredded white cheddar (1 ounce)
- 1/4 cup fresh prepared salsa
- 1/2 pitted and diced avacado
- 2 warmed whole-wheat tortialls (I suggest Trader Joe’s low-carb tortillas)
In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1.5 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.