Mexican Eggs-in-a-Mug
Serves: 1
  • ½ cup spinach
  • ½ cup zucchini, grated
  • ¼ cup reduced sodium black beans
  • 2 large Eggland’s Best eggs, beaten
  • 2 tablespoons plain non-fat Greek yogurt
  • 2 tablespoons salsa
  • salt and pepper to taste
  1. Directions:
  2. Combine spinach, zucchini, and black beans in a mug.
  3. Pour the two beaten eggs over the mixture in the mug and stir all ingredients together.
  4. Microwave the mug (cover with a napkin to save some mess!) for 1 minute 30 seconds on high.
  5. Remove the mug and stir the ingredients. Some of the egg in the bottom of the mug may not have cooked completely, so stirring evenly distributes the uncooked egg. Microwave the mug for another 45 seconds to cook the rest of the egg mixture.
  6. Remove the mug and top with a dollop (~2 tablespoons) of plain non-fat Greek yogurt and salsa. Enjoy!
Nutrition Information
Serving size: 1 Serving Calories: 219 Fat: 8 g Saturated fat: 2 g Sodium: 458 mg Fiber: 4 g Protein: 19 g
Recipe by Nutrition Twins at