Cooking Instructions
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Step 1
Whisk
Eggs (10)
with
Salt (to taste)
,
Sriracha (to taste)
, and
Maggi Seasoning (1 dash)
.
Step 2
Halve
Button Mushrooms (1 2/3 cups)
.
Step 3
Sauté
Baby Potatoes (3 cups)
in
Extra-Virgin Olive Oil (2 Tbsp)
.
Step 4
Add button mushrooms and satué with
Salt (to taste)
and
Cayenne Pepper (to taste)
until mushrooms are cooked through, about 2 minutes.
Step 5
Transfer to paper towel-lined plate to drain.
Step 6
Thinly slice
Onion (1)
.
Step 7
Drain and rinse
Red Kidney Beans (2 1/2 cups)
.
Step 8
Roughly chop
Fresh Cilantro (1/2 cup)
.
Step 9
Sauté onion in
Extra-Virgin Olive Oil (1 Tbsp)
until translucent, then add red beans. Season with
Salt (to taste)
and
Cayenne Pepper (to taste)
to taste.
Step 10
Add the onion and bean mix to the potato and mushroom mix, then add the cilantro and stir to combine.
Step 11
Add
Extra-Virgin Olive Oil (2 Tbsp)
to a medium-hot cast iron or nonstick pan. Add half of the whisked eggs, cook until the bottom of the eggs have just set, then turn heat to low.
Step 12
Add the bean mix, spread out evenly.
Step 13
Add the second half of the eggs, then shake the pan to make sure everything is properly distributed and coated.
Step 14
Cover the pan and cook very slowly on the stove top until all the eggs have set; slide out to a plate, return upside down to the pan, cook another minute.
Step 15
To serve, slide out of the pan as is and onto a serving platter, or turn upside down onto a serving platter; serve hot or at room temperature as snack, appetizer, or main course. Enjoy!
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