Mommy Cafe

Vegetarian home cooking, kid tested and approved

Southwest Scramble

Breakfast is often such a rushed meal. There is always somewhere to be or something to do, so more often than not, breakfast is a bowl of cereal or an english muffin. This scrambled egg is so fast and easy to make that it leaves no excuse on those mornings when you have an extra five minutes! All the prep can be done the night before, although it only takes a few minutes to chop the veggies.

I’ve made this for guests and it has always been enjoyed. People seem to be more willing to try a meat-free meal at breakfast! This morning I made it and added some cubed, boiled potatoes (but forgot the beans). There are plenty of variations: add mushrooms or zucchini, vegetarian sausages, or fresh spinach.

Prep and cook time: 10 minutes      Approximate cost: $1.50 per person

Southwest Scramble

  • 1/2 each green and red bell peppers, diced
  • 1/4 onion, diced
  • 1/3 cup black beans
  • 5 eggs
  • 1 T cilantro
  • 1/2 T crushed red pepper
  • salt to taste
  • 1/2 cup pepper jack cheese
  • salsa

Lightly saute peppers, onions and beans in a medium-sized frying pan in 1 T olive oil. In a bowl, beat eggs with cilantro, pepper, and salt. Once the vegetables are just starting to become tender, add the egg mixture and stir frequently until the eggs are cooked through. Add cheese and remove from heat, stirring to combine. Serve with salsa on the side.

Serves 2


July 28, 2010 - Posted by | Recipes, Vegetarian | , , ,

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