Revuelto de huevos con chaya

Ingredientes

• 1 to 2 tablespoons vegetable oil
• 1/2 cup chopped red onion
• 4 cups finely sliced chaya leaves (may sub with swiss chard, spinach or watercress)
• 10 to 15 fresh mint leaves (thinly sliced, or 1/4 teaspoon dried mint)
• 6 large eggs
• 1/2 teaspoon kosher or coarse sea salt (or to taste)
• 1/4 teaspoon coarsely ground black pepper (or to taste)
• Warm corn tortillas
• Habanero Table Salsa
• Ripe avocado slices
• Colado Black Beans (or refried beans)

Preparación

1. 1

   Heat the oil in a medium skillet set over medium heat. Once oil is hot and shimmers, add the onion and cook for 2 to 3 minutes, until wilted but not browned. Incorporate the chaya and mint, mix, and continue cooking for a couple minutes, until completely cooked and wilted.

2. 2

   Meanwhile, in a small bowl, beat the eggs and season with the salt and pepper.

3. 3

   Reduce heat to medium low, pour the eggs over the onion and chaya mixture and, as they cook, scramble with a wooden spoon or spatula. Cook until desired doneness. I like my eggs tender, so I cook them for 2 to 3 minutes.

4. 4

   Serve with warm corn tortillas, habanero table salsa, ripe avocado slices, and colado black beans or refried beans.