Southwestern Scramble with Parsley, Chives, and Basil
Spice up your morning routine with this Southwestern scramble. Chockfull of fresh herbs, summer veggies, crispy bacon, and cheddar cheese, this scramble is a great way to wake up your tastebuds. Serve alongside toast, as pictured above, or wrap in a flour tortilla for a breakfast burrito you can take on the go.
Ingredients
- 3 strips of bacon
- 4 eggs
- 1 tsp. salt
- 1 tsp. cumin
- 1/4 cup fresh parsley, chopped
- 2 tbsp. fresh chives, chopped
- 2 tbsp. fresh basil, chopped
- 1/2 tomato, chopped
- 1 jalapeño, minced
- 1/4 cup sharp cheddar cheese, shredded
- 1/2 avocado, for garnish
- parsley sprig, for garnish
Instructions
- To start preparing your scramble, dice bacon strips into 1/4 inch cubes and cook in a sauté pan over medium-high heat until crispy and brown. Remove bacon from pan and set aside.
- While the bacon is cooking, whisk four eggs, salt, and cumin together in a medium-sized bowl.
- Once the bacon has been removed from the pan, add the egg mixture to the bacon drippings.
- Turn heat down to medium and add parsley, chives, basil, tomato, and jalapeño. Stir occasionally until eggs are cooked through and jalapeño has softened.
- Stir in shredded cheese and bacon.
- Serve garnished with sliced avocado and a fresh parsley sprig alongside a piece of toast, or roll up in a tortilla for a breakfast burrito! Serves two.
