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 tsp. 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.
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