"The people who give you their food give you their heart" - Cesar Chavez

Monday, November 16, 2009

Southwestern Breakfast Scramble

This breakfast scramble is healthy, tasty and so easy to make. We enjoyed it with a bit of pita bread and a small side cabbage salad. It tasted great the following day too! You're probably wondering what makes this egg scramble Southwestern - really it's just the use of red and green bell peppers, onion and dried chili pepper flakes. I would love to make this again and wrap it up in flour tortillas to make breakfast burritos, or add in some beef. This is also a great dish to throw in any left-overs of cooked meat and vegetables or left over rice dishes as the flavors easily compliment. My favorite utensil for making scrambled eggs is a good silicone spatula that is not slotted. I find these easy to use for cooking and serving.

6 eggs (whisked), I used fake eggs
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup finely diced yellow onion
1 large tomato, chopped
Broccoli florets
1 cup white corn kernels
1 cup sliced and cubed tofu
2/3 cup sliced black olives
Garlic powder
Ground pepper
Dried chili pepper flakes

1. Heat some olive oil in a skillet over medium high heat and sautee the onions and red and green bell peppers until the onions are translucent.
2. In a separate bowl, whisk together the eggs with the garlic powder, ground pepper and dried chili flakes. Add egg mixture to the onions and peppers and start to scramble. Once the egg begins to gain texture, add in all the other vegetables and continue to scramble. You may want to add additional dried chili pepper flakes or more garlic powder if you desire. Serve  and enjoy!

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