Nothing beats a hearty breakfast or brunch for Father’s Day.
Treat Dad to this colorful Southwestern Scramble, which delivers a south-of-the-border kick from Mexican-blend cheese, green chiles, tortilla strips, avocado, green onions and black beans. You can add or subtract ingredients, as the recipe indicates, to suit your family’s preferences.
Serve with some whole-grain toast and a best-of-the-season fruit salad.
All of the ingredients should be available at your local natural and organic food store.
Makes 4 servings
8 large eggs, well-beaten
2/3 cup (5 fluid-ounce can) evaporated milk
1 cup (4 ounces) shredded Mexican-blend cheese, divided (half Cheddar, half Monterey jack)
2 tablespoons diced green chiles
1/8 teaspoon ground black pepper
Nonstick cooking spray
2 medium or 3 small corn tortillas, cut into thin strips
Mild salsa, chopped avocado and/or sliced green onions (optional)
1 can (15 ounces) black beans, rinsed and drained (optional)
Combine eggs, evaporated milk, 1/2 cup cheese, chiles and black pepper in medium bowl.
Spray large skillet with nonstick cooking spray. Place tortilla strips in skillet and heat over medium heat, stirring occasionally, until strips are lightly browned.
Pour egg mixture into skillet. Cook, stirring frequently, until eggs are cooked.
Sprinkle with remaining 1/2 cup cheese. Top with salsa, avocado and/or green onions, if desired. Serve along with beans.
Recipe and photo courtesy of Nestlé Carnation Milks