by Jennifer Burns, Jamba Juice
- 1 tablespoon olive oil
- 1/4 onion, diced
- 1/2 bell pepper, any color, diced
- 1/2 zucchini, diced
- 6 egg whites
- 2 eggs
- 3 tablespoons skin or soy milk
- 1/2 can white beans, rinsed
- 2 cups spinach, loosely packed
- 1/3 cup reduced-fat Cheddar cheese, shredded
- 8 corn tortillas
- 1/2 cup salsa
- 1/2 cup non-fat Greek yogurt
- 1/4 cup cilantro, chopped or torn
- Salt and Pepper, to taste
Coat a large small nonstick skillet up to medium heat with the oil. Sauté the onion, pepper and zucchini with salt and pepper for 4-5 minutes. In a medium bowl, whisk the egg whites, eggs and milk with salt and pepper. Add the egg mixture to the pan. Cook, stirring frequently for 2-3 minutes until the eggs start to come together. Add the beans, spinach and cheese. Continue stirring, until the eggs are cooked through and the cheese has melted. Place a few drops of water on the tortillas. Place between damp paper towls. Microwave for 30 seconds. Divide the scrambled egg mixture between the tacos. Serve with salsa, Greek yogurt and cilantro.
