Tuna Chipotle Scramble

Here’s a simple high protein dish that’s sure to tie you over until your next meal. Not only is this recipe good with rice and beans, but it’s also a great filling for breakfast burritos. The combination of the tuna and egg is delicious. If you’re not a fan of spicy food, hold off on the chipotle pepper. For more recipes and short stories go to www.isimmer.com

2 scallions thinly sliced
6 eggs
1/2 teaspoon of salt
1 tablespoon of butter
1-6.5 ounce can light tuna in water drained and pressed
20 stems of cilantro chopped (2 tablespoons chopped)
1 to 2 canned chipotle peppers in adobo sauce, chopped without seeds or for those who like it spicy, with seeds
1 teaspoon of the adobo sauce
1/4 cup Monterey jack cheese

Lime wedges


Whisk the eggs and salt together in a bowl.  Melt butter in a 10-inch nonstick pan over medium high heat.  Briefly sauté scallions, and then add egg, tuna, and adobo sauce. Turn heat down to low then use a spatula to break up the tuna in pan pan while scrambling eggs. Fold in the cheese just before the eggs are fully cooked; serve immediately with lime wedges. Serves 4

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About isimmer

Chef, recipe developer, photographer, music lover, indi-gal who makes a damn good cookie....more later... just filling in the blanks.
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