Southwest Egg Scramble

Prep Time:
15 mins
Total Time:
15 mins

Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.


  • 2 teaspoons olive oil

  • ½ diced orange bell pepper, ribs and seeds removed

  • 1 thinly sliced scallion

  • ½ cup frozen corn kernels

  • ¼ teaspoon ground cumin

  • Coarse salt

  • Ground pepper

  • 2 large eggs

  • 2 large egg whites

  • ¼ cup shredded white cheddar (1 ounce)

  • ¼ cup fresh prepared salsa

  • ½ pitted and diced avocado

  • 2 6-inch whole-wheat flour tortillas, warmed according to package instructions


  1. In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.

  2. In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.

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