Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced green bell pepper
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup canned black beans, drained and rinsed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Special equipment needed:
- Non-stick skillet
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the diced green bell pepper and red onion to the skillet and sauté for 2-3 minutes until they start to soften.
4. Add the diced tomatoes and black beans to the skillet and sauté for another 2-3 minutes until heated through.
5. Pour the egg mixture into the skillet and use a spatula to scramble the eggs with the vegetables.
6. Cook the eggs for 3-4 minutes, stirring occasionally, until they are cooked through and no longer runny.
7. Sprinkle the shredded cheddar cheese over the top of the eggs and let it melt for 1-2 minutes.
8. Serve the Southwest Scrambled Eggs hot with your choice of garnishes and sides.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar cheese.
- You can use any type of bell pepper instead of green bell pepper.
- You can use any type of onion instead of red onion.
- You can use any type of bean instead of black beans.
Variations:
- Add diced jalapeños for a spicier version.
- Add cooked chorizo or bacon for a meatier version.
- Add chopped cilantro for a fresher version.
Tips and tricks:
- Make sure to whisk the eggs well to ensure a fluffy texture.
- Don't overcook the eggs, as they will become dry and rubbery.
- Use a non-stick skillet to prevent the eggs from sticking to the pan.
- Add a splash of hot sauce or salsa for extra flavor.
Storage instructions:
- Store any leftover Southwest Scrambled Eggs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover Southwest Scrambled Eggs in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Southwest Scrambled Eggs on a colorful plate or bowl for a vibrant presentation.
Garnishes:
- Chopped avocado
- Sliced jalapeños
- Chopped cilantro
- Sour cream
- Salsa
Pairings:
- Toast
- Tortillas
- Hash browns
- Fresh fruit
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the eggs are sticking to the pan, add a little more oil or butter to the skillet.
- If the eggs are too dry, add a splash of milk or cream to the egg mixture.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to prevent any risk of foodborne illness.
Food history:
- Scrambled eggs have been a popular breakfast dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
- The Southwest Scrambled Eggs have a savory and slightly spicy flavor, with a creamy texture from the melted cheese.
Serving suggestions:
- Serve the Southwest Scrambled Eggs for breakfast or brunch, or as a quick and easy dinner option.
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