Recipe: Southwest Egg Skillet
This recipe has everything going for it: it's fast, it's easy, it's healthy, it's filling, and it's great any time of the day. You can also customize it to fit your personal tastes; add some hot sauce if you'd like, or mix in other veggies like spinach, corn, jalapeños or tomatoes.
8 large eggs
1/4 c. milk
1 T. butter
1 can black beans
4 oz. can diced green chiles
1/3 c. enchilada sauce
Pepper jack, cheddar and/or Mexican cheese blend
2 gloves garlic, minced
1/2 red onion
1/2 red bell pepper
1/2 Yellow bell pepper
Salt & pepper
1) In a large bowl, combine the eggs, milk, pepper, garlic powder and a pinch of cayenne. Whisk until fairly smooth.
2) Drain the beans, chop the red onion and bell pepper, and mince the garlic. Season the veggies with salt, pepper, cumin and chili powder and sauté with olive oil until onions become translucent.
3) Heat a large skillet over medium-low heat. Once hot, add the butter and let it melt. Spread the butter over the surface of the skillet with a spatula. Pour the whisked eggs into the skillet and gently fold them with the spatula as they begin to set. Avoid over stirring the eggs.
4) When the eggs are bout 75% set (still soft, moist, and fluid around the edges), add the drained beans, sautéed veggies and chopped green chiles (no need to drain the chiles). Gently fold the ingredients into the scrambled eggs. Drizzle enchilada sauce over the eggs and top with cheese.
5) Place a lid on the skillet and let it warm for about five more minutes or until the eggs are fully set and the cheese on top is melted. Remove lid and add the skillet to the broiler for a bit to get the cheese nice and crispy.
6) Serve and top with sliced green onions (could also add salsa, sour cream, sliced avocado, etc.).