Saturday, January 2, 2010

Mexican Breakfast Scramble

After the New Year's Eve party we attended Thursday, I had a hodgepodge of vegetables and fresh herbs hanging out in my fridge just begging to be used. Since Shan likes a big breakfast on the weekends, usually insisting upon some form of potato, I decided to make a breakfast scramble with a bit of a Mexican twist.

Behold, the Mexican Breakfast Scramble.

Not only was it downright pretty, it was delicious as well. Just look at it - and the stainless steel skillet I cooked it in. I'm still getting the hang of this whole not non-stick business, but I think it's paying off. I was so proud of not burning anything!

Mexican Scramble
Serves 6

1 tbsp extra virgin olive oil
Cooking spray
3 medium potatoes, washed and punctured with fork 4 - 6 times
2 Morning Star Farms Black Bean Burgers, cooked and chopped into bite-size pieces
2 cloves garlic, minced
2 medium jalapenos, seeded and finely diced
1/2 medium green bell pepper, diced
2 medium roma tomatoes, diced
12 small black olives, sliced
1 1/2 cups egg substitute
3/4 cup Kraft 2% Mexican Shredded Cheese (or other reduced-fat cheese)
3 medium scallions, sliced
1/2 cup fresh cilantro, roughly chopped
Salt and pepper to taste

Place washed, punctured potatoes in the microwave for 4 - 6 minutes. Potatoes should be cooked but still firm. Dice the potatoes, with skins on, in 1/2 inch chunks.

Heat the olive oil in a large skillet on medium heat. Add garlic cloves, green pepper, and jalapenos. Cook until pepper and jalapeno are crisp soft, approximately 2 minutes. Make sure to stir frequently to keep the garlic from burning. You want it to be lightly browned and fragrant, not crispy fried.

If you need to add additional oil to prevent sticking, use non-stick cooking spray such as Pam. It provides the additional barrier that you need without adding additional calories.

Add the diced potato to the skillet. Cook 2 - 3 minutes, until potatoes begin to brown on the edges. Add the black bean burgers and cook 1 minute more.

Add the egg to the skillet and stir gently. You want to make sure the egg is cooking evenly but want to avoid stirring too frequently. The cooked potatoes will break down the more you stir the mixture.

When the eggs are beginning to solidify, add the black olives and diced tomatoes. Cook for approximately 3 minutes more, until the eggs have cooked and the vegetables have heated through.

Turn off heat and cover the scramble with the shredded cheese. Once the cheese has melted, sprinkle with scallions and cilantro. Scoop onto plates and serve!

If you're looking for a spice-induced heat, I'm sure you could add chili powder or taco seasoning to the mix when you first pour in the egg substitute. Honestly, I don't think the scramble needed additional spices simply because the other ingredients worked so well to create a mellow, full-flavored heat.

In order to give my plate a fresh kick, I threw a little leftover pico de gallo on top, but it definitely wasn't necessary. I think I'm just a glutton for punishment.

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