Scrambled-Up Southwest

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Scrambled-Up Southwest Introduction:

Scrambled-up Southwest is a hearty, flavorful, and wholesome egg dish perfect for fueling up your day. Whether you’re looking for a filling breakfast or a delicious lunch, this go-to recipe is simple to prepare, and packs a punch full of bold flavors and textures. With variations for both vegetarians and meat-lovers alike, you can enjoy this delicacy in whatever way suits your palate.

Alternative Flavor Style Options:

For vegetarians, use vegetable stock instead of chicken stock, and add black beans, corn, bell peppers and onion for extra flavor and nutrition. For a mild, smoky flavor, mix in freshly roasted poblano chili peppers, chopped tomatoes and cumin. For a spicy twist, try adding jalapeño peppers, paprika and chili powder. And for a creamy richness, top off the dish with a dollop of sour cream and a juicy lime wedge.

Ingredients Needed:
– 6 large eggs
– 2 tablespoons of low-sodium chicken stock
– 1 green chili, seeded and diced
– ¼ teaspoon ground cumin
– 2 tablespoons of olive oil
– ½ cup diced onion
– ½ cup diced bell pepper
– Salt and pepper, to taste
– 2 tablespoons of freshly chopped cilantro
– ¼ cup queso fresco
– ½ avocado, sliced
– 1 tablespoon of salsa

1. In a medium bowl, whisk eggs and chicken stock together until combined. Add diced green chili, cumin, and a pinch of salt and pepper, and mix well.

2. In a large non-stick frying pan, heat olive oil over medium-high heat and add onion and bell pepper. Cook until vegetables begin to soften, about 5 minutes or so.

3. Reduce heat to medium and add the egg mixture, stirring gently to combine. Cook for about 5 minutes, until eggs are almost set.

4. Add cilantro, queso fresco, and salsa. Continue to cook until eggs are fully set, about another 3 minutes.

5. Serve with sliced avocado, more queso fresco, and salsa. Enjoy!

Cook’s Hack:
For a one-pan meal, combine all the ingredients and scramble everything together. Cook until the eggs are almost set, add the cilantro, queso fresco, and salsa, and cook for a few minutes more until everything is cooked through.

Tips & Suggestions:
– For a crunchy texture, top with crushed tortilla chips.
– If you’re not a fan of cilantro, try adding fresh parsley, dill, or oregano instead.
– To add more protein, mix in cooked bacon or chorizo pieces.
– This dish is perfect for a quick breakfast, brunch, or delicious lunch.
– Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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