Pin It

Southwestern Scramble
with Parsley, Chives, and Basil

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

  1. 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.
  2. While the bacon is cooking, whisk four eggs, salt, and cumin together in a medium-sized bowl.
  3. Once the bacon has been removed from the pan, add the egg mixture to the bacon drippings.
  4. Turn heat down to medium and add parsley, chives, basil, tomato, and jalapeño. Stir occasionally until eggs are cooked through and jalapeño has softened.
  5. Stir in shredded cheese and bacon.
  6. 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.
https://oldfh.collegecompanydesign.com/2012/08/southwestern-scramble-with-parsley-chives-and-basil/

blogRecipesbasilchivesparsley
Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*