Description
Start your day with this vibrant Southwest Egg Scramble, where fluffy scrambled eggs meet colorful bell peppers, black beans, and melted cheddar cheese. Bursting with flavor and easy to make, this dish transforms breakfast into a fiesta! Perfect for brunch or a hearty dinner, it’s a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients
Scale
- 4 large eggs
- 1 cup bell peppers (mixed red and green), chopped
- 1/2 cup onion, chopped
- 1/2 cup grated sharp cheddar cheese
- 1/2 cup canned black beans, rinsed and drained
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil or butter
Instructions
- Prep the vegetables: Chop bell peppers and onion; rinse black beans.
- Heat the skillet: In a large skillet over medium heat, melt olive oil or butter until shimmering.
- Sauté the veggies: Add chopped onion and cook until translucent. Then add bell peppers and sauté until softened (4-5 minutes).
- Add spices and beans: Stir in chili powder, cumin, and black beans; cook for an additional 30 seconds.
- Scramble the eggs: Whisk eggs in a bowl with salt; pour over cooked veggies. Stir gently until fluffy (3-4 minutes).
- Incorporate cheese: Remove from heat and fold in cheddar cheese until melted. Garnish with cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 portion (approx. 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 360mg