Southwest Scrambled Eggs

Ingredients

Instructions

1. 1

   PREPARE THE EGGS: Crack the eggs into a medium bowl. Add the cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously with a fork until the eggs are uniform in color with no visible whites. The cumin adds an earthy, southwestern flavor.

2. 2

   COOK THE PEPPERS: Melt the butter in a large non-stick skillet over medium heat. Add the diced bell pepper and minced jalapeño (remove seeds for less heat, keep them for more). Sauté for 3-4 minutes, stirring occasionally, until the peppers are softened and the bell pepper is slightly tender.

3. 3

   ADD THE BEANS: Add the drained black beans to the skillet. Stir to combine with the peppers and cook for 1-2 minutes until heated through. The beans add protein and fiber, making this a more filling breakfast.

4. 4

   SCRAMBLE THE EGGS: Pour the seasoned eggs over the pepper-bean mixture. Let sit undisturbed for 15 seconds, then begin gently stirring with a spatula, pushing the eggs from the edges toward the center. Continue cooking and stirring for 2-3 minutes until the eggs are almost set but still look slightly glossy and wet - they'll finish cooking from residual heat.

5. 5

   FINISH AND SERVE: Remove the pan from heat. Sprinkle the shredded cheddar cheese over the eggs and stir gently - the residual heat will melt the cheese. Divide among serving plates. Top each portion with a spoonful of salsa and a generous sprinkle of fresh cilantro. Serve immediately with warm corn tortillas if desired.