Southwest Egg Scramble Bowl

1. 1
   prep

   Prep the vegetables and whisk the eggs.

   1.Dice the bell pepper and tomato into small cubes. Finely chop the onion and mince the garlic and green chili.

   2.Crack all 8 eggs into a mixing bowl. Add salt and black pepper.

   3.Whisk vigorously until the yolks and whites are fully combined and slightly frothy, about 30 seconds.

   TIPWhisking well now ensures light, fluffy eggs — don't skip this step.
2. 2
   saute · ~6 min

   Sauté the aromatics and bell pepper.

   1.Heat olive oil in a large nonstick skillet over medium heat.

   2.Add chopped onion and cook until translucent, about 3 minutes.

   3.Add garlic and green chili, sauté until fragrant, about 30 seconds.

   4.Add diced bell pepper and cook until slightly softened, about 2 minutes.
3. 3
   saute · ~2 min

   Add corn, beans, and spices.

   1.Add corn kernels and black beans to the skillet.

   2.Sprinkle in ground cumin and chili powder.

   3.Stir everything together and cook for 2 minutes until heated through.
4. 4
   saute · ~4 min

   Scramble the eggs into the vegetables.

   1.Reduce heat to medium-low.

   2.Pour the whisked eggs evenly over the vegetable mixture in the skillet.

   3.Let the eggs set for 20 seconds without stirring, then gently push the eggs from the edges toward the center with a spatula.

   4.Continue folding and stirring gently until eggs are just set but still slightly glossy, about 3 minutes.

   5.Remove from heat immediately — carryover cooking will finish them.

   TIPLow heat and gentle folding give you soft, creamy curds. High heat makes rubbery eggs.
5. 5
   assemble

   Assemble the scramble bowls.

   1.Divide the egg scramble evenly among 4 serving bowls.

   2.Top each bowl with diced fresh tomato and a sprinkle of shredded cheddar cheese.
6. 6
   garnish

   Garnish with cilantro and serve immediately.

   TIPServe with warm tortillas or toast on the side for a complete breakfast.

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