Restaurants›Metro Diner›Southwest Scramble Bowl Recipe

Southwest Scramble Bowl Recipe

Inspired by Metro Diner
Time30m
Serves2

Vegetarian-friendly bowl with avocado, black beans, corn, diced green and jalapeño peppers, onions, tomatoes, and scrambled eggs, served over hashbrown potatoes and drizzled with salsa and sour cream.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Hashbrowns

In a skillet, heat olive oil over medium heat. Add hashbrown potatoes and cook until golden brown and crispy, about 8-10 minutes. Season with salt and pepper.

2

Scramble the Eggs

In a bowl, whisk together eggs, salt, and black pepper. In a separate pan, scramble the eggs over medium heat until fully cooked. Remove from heat.

3

Sauté the Vegetables

In the same skillet used for the hashbrowns, add diced onion, green peppers, and jalapeño peppers. Sauté for about 5 minutes until softened. Add black beans and corn, cooking until heated through.

4

Combine Ingredients

In a large bowl, layer the crispy hashbrowns, followed by the sautéed vegetable mixture, and top with scrambled eggs, diced tomatoes, and sliced avocado.

5

Serve

Drizzle with salsa and sour cream to taste. Enjoy your Southwest Scramble Bowl!