Southwestern Scramble with Avocado, Bacon & Cheese

After I set a goal of posting a recipe daily, I skip a day, of course! Well, I never claimed I’d meet the goal, just that I would try to. I got too busy yesterday to post, but last night we had a nice “no time to cook” dinner composed of little bits of leftovers from the rest of the meal’s weeks. On Fridays I like to clean out the fridge before the weekend grocery shopping. I had half a can of diced tomatoes, half a jalapeno, a little diced onion, a couple of slices of bacon, half an avocado and some cheese. Mix all that with some eggs, and the result is a hearty and tasty rancheros-style scramble.

While I made this recipe almost exclusively from leftovers, it is a good enough dish to make on purpose for dinner or a hearty brunch dish. I served it with toast, but it would go especially well with warmed tortillas.

Southwestern Scramble

Serves: 4
Time to make: ~30 minutes

  • 4 slices bacon
  • 1 sm. onion, diced
  • 1 14-oz. can diced tomatoes, drained
  • 1 jalapeno or other green chile, diced (remove the seeds for milder flavor)
  • 8 eggs, lightly beaten
  • salt, pepper and dried oregano to taste
  • 4 oz. Monterey Jack or colby-jack cheese, cubed
  • 1 avocado, cubed
  • toast or tortillas to serve

In a 12-inch nonstick skillet, cook the bacon over medium-high until crispy. Set the bacon aside on paper towels to drain. Pour out most of the grease, leaving a thin film to coat the pan.

Reduce the heat to medium. Add the onion, tomatoes and chile. Cook until the vegetables have softened and most of the liquid has evaporated. Reduce the heat if necessary to prevent the onion from browning.

Reduce the heat to medium-low. Spread the vegetables out in a single layer in the pan and pour in the eggs. Crumbled the bacon over and season with salt, pepper and oregano to taste. Using a rubber spatula, stir and fold the eggs gently until wet curds begin to form. Scatter over the cheese and continue to fold the eggs until the eggs are cooked to the desired doneness and the cheese has begun to melt. Remove from the heat and fold in the avocado. Serve with toast or warmed tortillas.


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