Mexican Scrambled Eggs
photo by *Parsley*
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 158.51 ml purchased fresh salsa
- 118.29 ml drained canned black beans
- 73.94 ml chopped fresh cilantro
- 29.58 ml butter
- 5 large eggs
- 44.37 ml cream cheese, cut into small pieces
- 2 purchased taco shells or 2 tostadas, warmed
directions
- Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl.
- Season salsa mixture with salt.
- Set aside.
- Melt butter in heavy medium skillet over medium-low heat.
- Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl.
- Season with salt and pepper.
- Pour egg mixture into skillet.
- Add cream cheese pieces.
- Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes.
- Spoon eggs into warmed taco shells.
- Top with salsa mixture and serve.
- Makes 2 servings; can be doubled.
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Reviews
-
These are great. Like others I used corn tortillas. The egg/cream cheese mixture yielded a lot, so I ended up doubling all the other ingredients (except the butter, which I halved) for the "tacos". I had guacamole in the frig, so added that to them too. I also heated the beans. The flavors are all really yummy, though the cream cheese does get lost a little with everything else.
RECIPE SUBMITTED BY
Bev I Am
United States
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