Wednesday, February 8, 2012

Mexican Egg Scramble

An egg scramble is a nice way to use up some stuff laying around in your fridge. And, it doesn't require the finesse of flipping an omelet. If you can make scrambled eggs, you can make this. It comes as no surprise to lots of you here that Chris and I like spicy food. This Mexican Egg Scramble is just another way to get some spicy food. It's also a nice meatless alternative.

Ingredients (for 2 generous servings, or 3 good-sized servings):

  • 6 eggs
  • 2 Tbsp milk
  • .5 Tbsp Olive Oil
  • 2 jalapenos, seeded & minced
  • 1 Tbsp shallot, or onion, minced
  • 1/4 cup black beans, drained & rinsed
  • 1 small tomato, diced
  • 2 ounces shredded cheddar cheese
  • 1/2 avocado, diced


  1. Whisk eggs and milk together in a large bowl.
  2. Heat olive oil in a large skillet on medium heat. Add olive oil, jalapeno, shallot/onion, and black beans and cook until softened, about 5 minutes.
  3. Add eggs to skillet and scramble the eggs. When eggs are 90% cooked, stir in cheese, tomato and avocado. Kill the heat and serve!

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