Fast, easy, warm, and inviting, this dish will quickly become a favorite part of your simple supper repertoire.

　　

Ingredients

serves 2 or 3

　　1/2 cup minced onions

　　1 tablespoon vegetable oil or butter

　　6 eggs

　　1 tablespoon minced canned chipotles in adobo sauce (see page 286)

　　Salt and pepper

　　1 ounce cream cheese, cut into small pieces, or 1/4 cup grated Monterey Jack cheese

　　

Step 1

In a large skillet on medium heat, cook the onions in the oil or butter until golden, about 4 minutes.

　　

Step 2

In a bowl, beat the eggs with the chipotles and adobo sauce and a sprinkling of salt and pepper. Add to the skillet and cook, stirring to scramble, until the eggs are nearly set. Sprinkle the cheese evenly over the eggs. Reduce the heat to low and cover the skillet until the cheese melts, about a minute.

　　

Variation

Step 3

Chipotle Scrambled Eggs make a great huevos rancheros–style quesadilla. When cooking the eggs, place a tortilla on top of them in the pan while they’re still a little wet. When the eggs are cooked, flip them over so the tortilla is on the pan with egg on top. (You might need 2 spatulas.) Sprinkle on some cheese and salsa, and top with a second tortilla. When the cheese is melted, flip the quesadilla over to brown the top tortilla. Cut into wedges.

　　

Serving & menu ideas

Step 4

Serve with tomato and avocado slices dressed with Cilantro Lime Dressing (page 225).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.