This is a great brunch recipe & easily cut in half for a single serving, using 2 eggs.
MEXICAN SCRAMBLED EGGS
Serve with: WW Pita or alone!
2/3 cup purchased fresh salsa
1/2 cup drained canned black beans
5 tablespoons chopped fresh cilantro
2 tablespoons (1/4 stick) butter
5 large eggs (2 for single serving)
3 tablespoons cream cheese, cut into small pieces
( I used pepper jack cheese since I was out of cream cheese)
2 WW pita halves or WW tortilla, warmed
Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl. Season salsa mixture with salt. Set aside.
Melt butter in heavy medium skillet over medium-low heat. Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl. Season with salt and pepper. Pour egg mixture into skillet. Add cream cheese pieces. Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes. Spoon eggs into warmed pitas/tortilla. Top with salsa mixture and serve.
Makes 2 servings; can be doubled.
Mexican Scrambled Eggs
