southwest breakfast scramble

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  Egg, Whole, Large
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  Butter(30g)
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  Beans, Black, Canned, Drained(425g)
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  Tortilla Chips, Corn, Plain(720g)
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  Salsa, Prepared, Red, Store-Bought(240g)
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  Mexican Blend Cheese(240g)
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  Cilantro, Fresh
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  salt and pepper to taste ($0.05)

Instructions

1. 1Drain and rinse the canned black beans in a colander, then set aside to finish draining.
2. 2Crack the eggs into a large bowl and whisk lightly until combined.
3. 3Melt the butter in a large skillet over medium-low heat (about 1–2 minutes), then pour in the whisked eggs. Cook 3–4 minutes over medium-low heat, gently pushing the cooked egg from the edges toward the center with a spatula until the eggs are about 75% set and still slightly wet on top.
4. 4Add the drained black beans and tortilla chips to the skillet, gently folding them into the eggs (break the chips into smaller pieces as you fold). Cook 1–2 minutes over medium-low heat until just combined.
5. 5Spoon the salsa evenly over the egg mixture, then sprinkle the Mexican blend cheese on top. Cover the skillet with a lid and increase heat to medium. Cook 4–5 minutes until the cheese is melted and the mixture is heated through.
6. 6Remove the lid and gently fold the ingredients once more so the cheese is distributed throughout. The eggs should be fully set with no liquid remaining.
7. 7Chop the fresh cilantro leaves roughly and sprinkle over the top.
8. 8Divide the scramble evenly into 4 airtight containers while hot, then cover and refrigerate until ready to reheat.