On weekends, Tim and I like to put together different variations of skillet scrambles using different meats, veggies, and cheeses. They are so quick and easy, made all in one pan, and you can make them millions of different ways. Tim loves eggs, so he’d eat them any which way. I decided to put something together with a Southwest kind of flair, using chorizo, bell peppers, black beans, and cilantro. (Tim wasn’t really a big bean fan before I came into his life, but I’ve converted him.) This really takes no time at all to cook, and the only preparation is chopping the peppers, cilantro, and scallions and maybe shredding the cheese.
Confession time: this was my first time cooking with chorizo! I’ve eaten it many times, but I had never cooked it myself. When I was thinking about this recipe, chorizo just popped into my head and seemed like it would tie in with the rest of the ingredients perfectly. (I used Mexican chorizo, which is uncooked, because that’s what I could find at my grocery store. Spanish chorizo is cured, so you don’t have to cook it. You could use either in this recipe.) I think it worked great and Tim loved it too, but you could always use regular breakfast sausage, turkey sausage, or even bacon or ham if you prefer. Or leave the meat out! And you could have this for breakfast, brunch, lunch, or dinner!
I entered this recipe in a contest sponsored by Simply Potatoes, so I used their diced potatoes with onions. The rules were that you had to use one of the Simply Potatoes products, along with four other ingredients from their list, and any additional ingredients you wanted. I have to admit, using their potatoes did cut down on the prep time a lot, not having to peel and chop potatoes. I know we just did a contest, but if you feel so inclined to help me out, go to this link and rate and review the recipe. There is a $2,000 grand prize and a $750 prize for people’s choice! I’d be ever so grateful! Just think of the kitchen gadgets I could buy…
Southwest Skillet Scramble
- 2 links (about 6 oz) of Mexican chorizo, casings removed
- 1/2 red bell pepper, chopped (about 1/2 cup)
- 1/2 green bell pepper, chopped (about 1/2 cup)
- 2 cups diced potatoes with onions
- 3 oz. baby spinach (a couple of handfuls, about 1/3 of a bag)
- 8 eggs
- 2 T milk
- 1 cup black beans, rinsed
- 2 scallions, chopped
- 2 T chopped cilantro
- 1 cup shredded monterey jack cheese
- 3 T extra virgin olive oil
- salt and pepper to taste
Mix eggs and milk until incorporated. Set aside.
Heat the olive oil in a nonstick skillet over medium high heat. Add the chorizo and break it up while it cooks, about 5 minutes. Remove to a plate lined with paper towels. Wipe out the skillet with a couple of paper towels.
In the same skillet, heat remaining 2 tablespoons of olive oil. Add the bell peppers and season lightly with salt and pepper. Cook about 2-3 minutes, until the peppers begin to soften. Add the potatoes and cook about 5-7 minutes, until the potatoes begin to brown. Add the spinach to the skillet and cook for about a minute, until it begins to wilt.
Add the egg mixture, black beans, half of the scallions, half of the cilantro, and half of the cheese. Season with salt and pepper and stir around to mix. Cook about 3 more minutes, until eggs are done. Top with remaining cheese, scallions, and cilantro.
Serve with sour cream and/or salsa if desired!