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Southwest Scramble

Source of Recipe

From "Beach House Brunch" by Lee Shishak


Recipe Introduction

"This scramble has a great combination of crunchiness, creaminess, and spiciness. The heat of the jalapeños, the warm velvety scrambled eggs, and the crunch of the tortillas are a delicious way to wake up your taste buds in the morning. It's a one pan breakfast meal sure to quell those morning hunger pangs."

List of Ingredients

◦  1 (15-ounce) can black beans
◦  2 plum tomatoes
◦  1 medium jalapeño pepper
◦  ¼ cup minced onion
◦  2 cloves garlic, minced
◦  2 tablespoons unsalted butter
◦  6 large eggs
◦  ½ teaspoon salt
◦  ¼ teaspoon pepper
◦  5 ounces tortilla chips
◦  1 cup shredded extra sharp Cheddar
◦  ¼ cup chopped cilantro


Recipe

Empty the black beans into a colander and rinse with water. Set aside to drain. Cut each tomato into eight wedges and place in a large bowl. Thinly slice the pepper and add to the tomatoes, followed by the minced onion and garlic. Set aside.

Melt the butter in a large sauté pan over medium heat. Whisk the eggs, salt, and pepper in a large bowl and add to the pan. Let the eggs cook undisturbed until the bottom begins to set. Use a rubber spatula to push the eggs toward the center, allowing the uncooked egg to fill the empty space. Continue to move the eggs in this manner until they begin to clump together but are still wet.

Add the drained beans, tomato mixture, chips, and half of the shredded cheese to the eggs and gently fold them in. Cover and let simmer over low heat for 5 minutes, stirring occasionally. Remove from heat, top with the remaining cheese, and cilantro. Cover and let sit for 1 minute before serving.


Makes 4 servings