Turkey and Bean Breakfast Hash

Makes 4 servings

2 tablespoons olive oil
2 green onions, thinly sliced
1 medium red bell pepper, chopped
8 large eggs
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups leftover shredded turkey, white and dark meat
1 cup canned black, red, or pinto beans, rinsed
2 cups salsa of your choice (I used chipotle salsa)
1/4 cup chopped fresh cilantro, plus extra for garnish
1/3 cup shredded cheddar cheese, plus extra for garnish

1. In a large skillet over medium heat, warm oil. Add onions and peppers and saute 3-4 minutes, or until lightly browned.

2. Place eggs, salt and pepper in a medium bowl and lightly whisk. Pour into the skillet. Cook 2 minutes, pushing eggs from side to side with a spatula. When eggs are about halfway cooked or "set," add turkey and beans. Cook 1 minute, stirring a few times. Add remaining ingredients and heat through, about 1-2 minutes. Eggs should be soft but no longer runny, and the cheese should be melted. Transfer to a platter and garnish with additional cilantro and cheese. Or just eat it as is. Nobody is watching.

Recipe created by Susan Russo of Food Blogga.