This is a really quick and tasty breakfast that takes no more time than the standard omelet. The beans add a bit more filling and protein which is a great breakfast before starting a more physical day (like before shoveling the driveway!).
We certainly eat our share of eggs and always have them on hand. This will mix up the regular routine a little and it's also a good recipe to up some leftovers.
You'll Need...
2 Eggs per serving
Grated Cheese of your choice
Cumin
Salt & Pepper
Salsa
1 Can of Pinto Beans, rinsed
1 Small Onion, chopped
1/2 Orange or Green Bell Pepper chopped.
1. Preheat oven to 425. Pour egg mix (1 serving at a time = 2 eggs), in a medium pan and swirl to coat the bottom of the pan. Cook on medium heat until you can shake the pan and have the egg move. This created a tortilla shape out of egg. Remove from pan and set aside on a level surface. Continue to cook all the eggs/servings. It's ok that they will cool off.
2. Saute Onions, and pepper in oil until slightly browned. Add beans and cumin and continue to cook 4 more minutes. Mash some of the beans in the pan and season with Salt and Pepper.
3. Scoop the onion and bean mix into the center of an egg, and top with cheese and salsa, then fold tops over like a burrito. Add more salsa and grated cheese on top and place in a baking pan.
4. Bake the eggs in an oven for 5 minutes or until hot and melted. Carefully broil for 1 more minute to add some color to the melted cheese.
SERVE hot.
