Southwest Breakfast Scramble
- Step One:
- 6 eggs
- 1/4 t table salt
- 1/4 t freshly ground black pepper
- 1/4 t chipotle paste
- 1/4 t ground cumin
- 1/4 t Emeril's Essence
- Step Two:
- 1 T unsalted butter
- Step Three:
- 1.5 c cooked black beans (or one 15oz can, drained)
- 1/4 c chopped onion
- 1/4 c chopped green onion
- 1 c salsa
- 1 c shredded cheese (a blend that'll melt nicely, preferably)
- Step Four:
- 2 c chopped tortilla chips (broken into 1" to 2" pieces)
- 1 T chopped cilantro (fresh)
1. Crack eggs into a large bowl and lightly whisk them. Add seasonings and whisk again. Set aside.
2. Melt butter in a large skillet over medium-low heat. Once melted, pour the eggs into the skillet. Let them cook slowly over medium-low heat. As the bottom layer begins to set, use a spatula to drag the outside edges in towards the center, allowing the uncooked egg to run back into the empty space. Continue to gently move the eggs around in the skillet in this manner until they are about 75% set. The eggs will continue to cook as you add other ingredients, so you do not want to over cook them at this step.
3. Add the beans, onion, and green onion. Gently fold them into the eggs. Spoon salsa over the egg mixture, and then sprinkle cheese over that. Cover the skillet and turn the heat up to medium. Leave for 4 minutes, or until mostly heated through.
4. Remove the lid, add the tortilla chips, and fold the ingredients in the skillet, so that it all gets mixed in and the cheese melts slightly. Sprinkle the cilantro over the top and serve hot.
SJ Note 19 Jan 2014: Tasty! Needs onion, so I've added that here, and the idea of plain eggs (as the original called for) as the base was ridiculous to me, so I've noted down which seasonings I used this time. Use whatever strikes your fancy. We'll definitely have this again - quick and easy as well as tasty; what more can you ask for?