Fast, easy, warm, and inviting, this dish will quickly become a favorite part of your simple supper repertoire.
Recipe information
Yield
serves 2 or 3
Ingredients
Preparation
Step 1
In a large skillet on medium heat, cook the onions in the oil or butter until golden, about 4 minutes.
Step 2
In a bowl, beat the eggs with the chipotles and adobo sauce and a sprinkling of salt and pepper. Add to the skillet and cook, stirring to scramble, until the eggs are nearly set. Sprinkle the cheese evenly over the eggs. Reduce the heat to low and cover the skillet until the cheese melts, about a minute.
Variation
Step 3
Chipotle Scrambled Eggs make a great huevos rancheros–style quesadilla. When cooking the eggs, place a tortilla on top of them in the pan while they’re still a little wet. When the eggs are cooked, flip them over so the tortilla is on the pan with egg on top. (You might need 2 spatulas.) Sprinkle on some cheese and salsa, and top with a second tortilla. When the cheese is melted, flip the quesadilla over to brown the top tortilla. Cut into wedges.
Serving & menu ideas
Step 4
Serve with tomato and avocado slices dressed with Cilantro Lime Dressing (page 225).
