Southwest Scrambled Eggs

• •
  8 Egg, Whole, Large(352g)
• •
  0.3 cup 2% Milk
• •
  salt and pepper ($0.05)
• •
  1 tbsp Butter
• •
  15 oz Beans, Black, Canned, Drained
• •
  4 oz Green Chiles, Canned, Diced
• •
  0.3 cup Taco Sauce, Mild
• •
  4 oz Cheese, Pepper Jack
• •
  2 Green Onion (Scallion)(30g)
• •
  1 Tomato(123g)

Instructions

1. 1Drain the canned black beans in a colander and rinse under cold water for 30 seconds, then set aside. Dice the tomato and slice the green onions; set aside.
2. 2Crack the large eggs into a large bowl, add the milk, a pinch of salt, and black pepper. Whisk until smooth and combined, about 1 minute.
3. 3Heat a large skillet over medium-low heat for 1–2 minutes until hot. Add the salted butter and swirl to coat the pan evenly. Pour the whisked eggs into the skillet and gently fold with a spatula every 20–30 seconds, cooking 4–6 minutes total, until the eggs are about 75% set with soft, moist curds remaining.
4. 4Add the drained black beans and canned green chiles (with their liquid) to the eggs. Gently fold to combine, cooking 1–2 minutes until just incorporated. Drizzle the taco sauce over the mixture and sprinkle the pepper jack cheese evenly on top.
5. 5Place a lid on the skillet, reduce heat to low, and cook 3–5 minutes until the eggs are fully set and the cheese is melted and no longer visible as distinct shreds.
6. 6Remove from heat and top with the diced tomato and sliced green onions.
7. 7Divide the southwest scrambled eggs evenly into 4 airtight containers while hot. Allow to cool to room temperature (about 10 minutes), then seal and refrigerate for up to 4 days.