¼ cup Cabot Plain Greek Yogurt
3 ounces Cabot Pepper Jack, crumbled (about ¾ cup)
1 cup black beans, rinsed and drained
1 cup cooked brown rice
1 red pepper, diced
1 white onion, diced
1 clove of garlic, chopped
½ cup salsa
¼ teaspoon cumin
½ teaspoon chili powder
¼ cup cilantro
Salt and pepper, to taste
Oil, for sautéing
PREHEAT the oven to 400°F.
PLACE a cast iron skillet on medium-low heat. Once heated, add oil to the skillet. Add garlic, onion, and red pepper. Saute until cooked through. Add spices, salt and pepper, rice, beans, and salsa.
BEAT eggs and yogurt together while the vegetable mixture is cooking in a large bowl.
POUR the eggs over the vegetables evenly. Bring the heat up to medium. Let cook until the eggs start to set on the edges, about 6 minutes. In last minute of cooking, sprinkle cheese and cilantro on top. Once the eggs start to set, place the entire skillet in the oven for 10 minutes.
REMOVE from oven, slice, and serve with extra cilantro and salsa for garnish!
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