Loaded Southwestern Scramble
A savory scramble of eggs with red bell pepper, corn, green onions, cilantro, and diced MorningStar Farms White Bean Chili Burgers. Quick to make and seasoned simply with salt and pepper.
Servings: 3 servings
Ingredients
Ingredients
- 8 large eggs
- 1/4 cupmilk I used unsweetened cashewmilk
- 2 tablespoonsfresh cilantro leaves finely minced
- 1/2 cupgreen onions sliced into thin rounds (from about 4 trimmed green onions)
- 1/2 teaspoonsalt or to taste
- 1/2 teaspoonpepper or to taste
- 2 tablespoonsolive oil
- 3/4 cupred bell peppers diced small (from about half of one large seeded and trimmed pepper)
- 3/4 cupcorn I used frozen
- 2 MorningStar Farms® White Bean Chili Burgers thawed and diced into small pieces
Instructions
Instructions
- Crack the eggs into a large bowl, add the milk, and whisk until thoroughly combined and slightly frothy.
- Add the minced cilantro, sliced green onions, salt, and pepper to the eggs; whisk again to combine and set the mixture aside.
- Heat a large nonstick skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
- Add the diced red bell peppers, frozen corn, and diced burger pieces to the skillet. Cook, stirring intermittently, until the peppers begin to soften and the burger pieces are seared, about 3 to 4 minutes.
- Reduce the heat to medium, pour the egg mixture into the skillet, and let it sit undisturbed for 10–15 seconds.
- Stir nearly constantly, scraping the bottom and sides of the skillet to form soft curds, until the eggs are cooked through but still moist, about 2–3 minutes.
- Remove from heat and serve immediately.