Thanks to my Fiance, I have been converted to a breakfast person! As a vegetarian, I get a little creeped out by eggs, but as long as I know the chickens were happy and cage free I can definitely get behind all the glorious egg dishes out there.
One of my favorite restaurants for breakfast is Señor G’s, a charming little spot a few blocks from my house in Playa Del Rey. They make delicious omelets, huevos rancheros, and an assortment of fresh juices and smoothies. My favorite dish they have is Breakfast Ole, a plate full of tomato and oniony scrambled goodness. I re-created the dish at home calling it Huevos Ala Mexicana or Mexican Eggs.

2 Tablespoons olive oil (use butter for a richer flavor)

4 organic eggs

1 Tablespoon of Milk or Water

1 onion diced

1 tomato(heirloom Preferred) diced

1 can Organic Black Beans

1 Avocado slices

Salt and Pepper

Several Sprigs of Cilantro for garnish

Beat eggs in a medium bowl, stir in milk, salt and pepper.

Heat olive oil in large pan. When oil is glistening (2 minutes) toss in onion.

Sauté onion until clear and slightly browned (8-10 Minutes).

Toss in Chopped Tomato and saute for another 5 minutes.

Pour egg mixture over vegetables. Stir periodically until eggs are fully scrambled.

Serve with black beans, sliced avocado and Tapatillo.

To make breakfast tacos, simply heat up several corn tortillas and fill them with Huevos.

Enjoy this protein packed breakfast!