Scrambled Eggs with Pinto Beans and Cotija Cheese
Why This Recipe Works
To tenderize and lend richness to the eggs without adding moisture, we skipped dairy and other watery liquids in favor of olive oil. We cooked the eggs quickly in more olive oil over medium-high heat, stirring constantly to create large curds. We then folded in the beans and cilantro once the curds were well established but still a little wet so that the eggs could set up around the beans and create a cohesive dish.