Spicy Black Bean & Corn Egg Scramble for Two
A quick and easy breakfast or brunch, this spicy black bean and corn egg scramble is packed with flavor and perfect for two.
Equipment
- Non-stick skillet
- Medium bowl
- Spatula
Ingredients
Main Ingredients
- 4 large eggs
- 1/4 cup milk or cream
- 1 tablespoon olive oil
- 1/4 cup diced red onion
- 1 clove garlic, minced
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup frozen or canned corn kernels
- 1/4 teaspoon chili powder
- red pepper flakes (optional)
- 2 tablespoons shredded cheddar cheese
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped for garnish (optional)
- 2 whole wheat tortillas or a slice of avocado toast (for serving)
Instructions
Preparation
- Heat olive oil in a non-stick skillet, then add diced red onion and minced garlic, cooking until softened (about 2-3 minutes).
- Stir in the rinsed black beans, corn, chili powder, and red pepper flakes, cooking for another 2-3 minutes for flavors to meld.
Cooking
- In a medium bowl, whisk the eggs with milk or cream, salt, and pepper until well combined and slightly frothy.
- Pour the egg mixture over the bean and corn in the skillet and let it sit for about 30 seconds to begin setting.
- Using a spatula, gently push cooked egg from the edges toward the center, allowing uncooked egg to flow underneath, and continue folding until eggs are mostly set but still moist.
Serving
- Remove the skillet from heat and stir in the shredded cheddar cheese until melted and incorporated.
- Garnish with fresh chopped cilantro if desired, and serve immediately with warm whole wheat tortillas or avocado toast.
Notes
For extra heat, add a pinch more red pepper flakes. You can also experiment with different cheeses like Monterey Jack or a Mexican blend.