Chipotle Beet Green and Bacon Scramble

I had every intention of making a frittata type dish, but then the eggs didn’t want to cooperate. I turned them into a scramble so fast, they didn’t know what hit them. I showed them. I always win.

There is something I love about getting up early to make breakfast on a weekend morning. I think it’s because it’s the only time I ever get to experience the kitchen in the day time. My house has severe lighting issues [if you couldn’t tell from the photos]. There is one big window facing the balcony, but it faces east so it’s only those few mornings hours that it gets a lot of light. By noon, the natural light starts to really disappear. I wish the builders would have thought that through a little more.

The other plus is the house smells awesome most of the day. Bacon? Yes, please.

Ingredients

• 5 eggs, beaten
• 2 tablespoons of cream [soy for me]
• 4 strips of bacon
• 2 bunches of beet greens
• 2 chopped chipotle peppers in adobo [or less if spice isn’t your thing]
• 1 small onion, chopped
• Goat cheese, optional

Preparation

1. Heat skillet on medium high heat and add bacon.
2. Add cream to beaten eggs.
3. Once bacon cooked, remove to a paper towel to drain. Once cool, crumble.
4. In the bacon grease, add the onion and a dash of salt and pepper.
5. Saute until starting to turn translucent.
6. Add chipotle peppers and beet greens.
7. Stir occasionally to keep onions from burning and to wilt greens [if you have a lid for your skillet, this will speed up the wilting process].
8. Once the greens are wilted, add bacon back to the skillet and pour in egg mixture as evenly as possible.
9. Allow to set a little bit before stirring.
10. Continue to stir until eggs are preferred scrambled consistency [about 2-3 minutes].
11. Top with goat cheese.
12. Serve with potatoes or toast or both.