10oz.Rotel tomatoes and green chilies,, drained well
1 ¼cupsblack beans,, drained and rinsed
1cupMonterey Jack cheese,, shredded
3Green Onions,, diced
Melt the butter in a medium skillet over medium-low heat.
Whisk the eggs vigorously until they are completely uniform in color. This allows them to cook evenly but also incorporates air into the eggs which makes the fluffy. Add them to the skillet immediately after whisking.
Sprinkle the remaining ingredients over the eggs.
Leave the eggs untouched for about 45 seconds. As the eggs begin to set, use a silicone spatula and gently lift the eggs at the edge of the pan and fold them up. The uncooked egg mixture will then be able to seep onto the pan, and those can now set.
Repeat by continuing to fold up the eggs that have lightly cooked. You don’t want to overmix the eggs, only move them around as needed for them to cook and set. If they’re cooking too fast, decrease the heat to low.
Once the eggs are cooked and no remaining sections are runny, remove them from the heat immediately, do not overcook them. We want them to remain light and fluffy!
Top with diced green onions, serve, and enjoy!
You can use other cheeses in this scramble but I recommend Monterey Jack as it melts really well and isn’t overpowering. It’s similar in flavor to Cheddar and Colby. Plus, it’s used in many Mexican and Spanish cuisines!