Southwest Egg Scramble


Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila — you have a breakfast burrito.

  • 2 teaspoons olive oil
  • ½ diced orange bell pepper, ribs and seeds removed
  • 1 thinly sliced scallion
  • ½ cup frozen corn kernels
  • ¼ teaspoon ground cumin
  • Coarse salt
  • Ground pepper
  • 2 large eggs
  • 2 large egg whites
  • ¼ cup shredded white cheddar (1 ounce)
  • ¼ cup fresh prepared salsa
  • ½ pitted and diced avocado
  • 2 warmed according to package instructions whole-wheat flour tortillas (6-inch)
  1. In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
  2. In a large bowl, whisk together eggs and whites, ½ teaspoon salt, ⅛ teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1½ minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.

Serves 2.

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