Mexican Scrambled Eggs

Step 1

Melt the butter in a medium skillet over medium-low heat.

Step 2

Whisk the eggs vigorously until they are completely uniform in color. This allows them to cook evenly, but also incorporates air into them which makes them fluffy. Add them to the skillet immediately.

Step 3

Sprinkle the onion, the diced tomatoes with green chilies, the black beans, and the cheese over the eggs.

Step 4

Leave the eggs untouched until they begin to set, about 45 seconds.

Step 5

Use a silicone spatula to gently lift the lightly cooked parts of the eggs at the edge of the pan and fold them, allowing the uncooked parts to seep onto the pan to cook.

Step 6

Fold the lightly cooked eggs and cook until no remaining sections are runny. Be careful not to overmix the eggs, only move them around as needed. If they are cooking too fast, decrease the heat to low.

Step 7

Transfer the cooked eggs away from the heat immediately.

Step 8

Serve.