Tuesday, March 6, 2012

RECIPE: Southwestern Scramble

We love eating breakfast for dinner.  It's cheap, easy and fast.  Essential for our family.  We make it a tradition to eat breakfast for dinner each Wednesday night.  The kids feel special because it's like a "treat" to eat scrambled eggs or pancakes for supper.  And I feel special because Wooley is learning to cook supper for everyone.  Win-win in my book! 

This is a delicious concoction I came up with by using the basic principles from my sparkpeople account. 

Southwestern Scramble
1 tablespoon oil
8 eggs
1 can black beans, rinsed and drained (or about 2 cups cooked black beans)
1 can Rotel, drained
1 cup corn, canned & drained (if frozen, thaw before adding)
salt and pepper
avocado

Heat skillet over medium heat, add oil.  Beat eggs in bowl until scrambled.  Pour eggs into heated skillet and cook until almost done, still wet.  Add black beans, Rotel and corn.  Stir well and finish cooking eggs through.  Season with salt and pepper.  Serve with cubed avocado.  This served 5 people. 

We ate this over half of a baked potato and turkey sausages.  It was so good!  Everyone loved it!


2 comments:

Debbi Does Dinner Healthy said...

I love meals like this! Breakfast for dinner is always awesome. Though my husband isn't a fan of it for some reason, he's more traditional. There are plenty of nights that he is working that we make things like this. Actually, tonight I'm making a pumpkin french toast, hope he doesn't mind. :-)

Kandace said...

Wow this looks amazing!

LinkWithin

Related Posts with Thumbnails