I have a love/hate relationship with Pinterest and Instagram. It’s a wonderful space to find ideas and be inspired but at the same time, it can feel overwhelming. It can feel easy to think that all those beautiful photos of food are out of reach. This cilantro scramble is two-fold. For starters, it uses my black bean component (which is such a great building block for recipes like this!) Secondly, it was suppose to be an omelette but it stuck and turned into a scramble. Instead of trying for the perfect omelette, I wanted to share this scramble instead. Because guess what? It’s just as delicious.
One of my favorite power breakfast, this scramble relies on precooked spiced black beans to accompany the easy cilantro scrambled eggs.
- 2 teaspoon butter
- 2 large eggs
- 2 tablespoons milk
- 3 tablespoons minced cilantro
- Pinch of salt
- ½ ounce cotija or feta cheese
- ⅓ cup spiced black beans
- Cilantro for serving
- Avocado for serving
- Salsa/hot sauce for serving
- Heat a small nonstick skillet over medium-low heat. Add the butter and melt. Whisk together the eggs, milk, cilantro, and salt. Pour into the pan and cook/stir until eggs are just set. Remove from heat and stir in the cotija cheese.
- Place the beans on the plate followed by scrambled eggs. Add your favorite toppings such as more cilantro, avocado, and salsa.
Grain Bowl/Burrito: Make up a big bowl of your favorite grains like brown rice or millet and use the eggs/beans to top. Or wrap the eggs and beans in a large wrap for an on-the-go breakfast.
Omelette: As mentioned above, you could easily turn this into an omelette instead of a scramble.
Vegan: This might feel like it defeats the purpose but you could easily drop the eggs/cheese and do a cilantro tofu scramble instead.
Black beans are a staple in my kitchen. I always keep a container of dried black beans and usually a couple small jars of cooked black beans in the freezer. I’m also often making these spiced black beans for use in recipes like this cilantro scramble, enchiladas, and tacos.