South Western Skillet Breakfast

The thing about breakfast skillets that makes them so darn amazing is that they are almost better for dinner than they are for breakfast. It’s a conundrum I’ve yet come to understand. Something so amazingly perfect happens when you roast lightly salt and peppered potatoes, poblano peppers, scrambled eggs and cumin and chili spiced beans in a cast iron skillet. Enter salsa and avocado.
The end.

1 medium size yellow onion, diced
1 large poblano pepper or green chile
1 large or 2 small red potatoes
2 cups cooked black beans (one can)
5 whole large eggs
1 cup Jack or Pepper Jack cheese, grated
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
freshly cracked pepper to taste
Cilantro, chopped for garnish
1-2 Avocados, sliced (supplies your essential healthy fats and good HDL cholesterol)
1-2 tablespoon vegetable oil

View the full recipe at Simply Healthy Family →