Mouthwatering Tex-Mex Breakfast Scramble with Smoky Chipotle Salsa

Allergens

Eggs, Dairy (cheese), Nightshade vegetables (bell pepper, jalapeno)

Ingredients

• 8 large eggs
• 1/2 cup black beans, canned or cooked
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup bell pepper, diced (any color)
• 1/2 cup red onion, chopped
• 1/4 cup cilantro leaves, finely chopped
• 1 jalapeno, finely chopped (optional for spice)
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste For Smoky Chipotle Salsa:
• 2 cups tomatoes, diced
• 2 cloves garlic, minced
• 1 canned chipotle chili in adobo sauce, finely chopped
• 1/4 cup onion, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together eggs, salt, and pepper until well combined. Set aside.
2. In a non stick skillet, heat olive oil over medium heat. Add red onion, bell pepper, jalapeno (if using), and cook for 3 4 minutes or until vegetables are softened.
3. Add black beans, corn kernels, and cook for an additional 2 minutes.
4. Stir in cilantro and remove from heat.
5. Pour the egg mixture over the vegetable mix, stir gently to combine. Cook over medium low heat, stirring occasionally until eggs are set but still moist.
6. In a separate bowl, combine all ingredients for smoky chipotle salsa. Mix well and adjust seasoning.
7. Once the scramble is cooked, fold in shredded cheese and crumbled feta cheese. Serve immediately with a generous helping of smoky chipotle salsa on the side.

Chef’s Insight

To enhance flavors and textures, use different colored bell peppers and corn varieties.

Notes

Adjust spice levels to personal preference.