My fresh take on scrambled eggs meant staying away from heavy add-ins such as meat and cheese and mundane vegetables such as onions and bell peppers. As I experimented with more contemporary options, I nixed spinach and Swiss chard; they tended to weep after cooking, making the eggs watery. Superdelicate greens, such as baby arugula, were also out: They liked to clump, which made them difficult to disperse evenly.
Perhaps I needed to think further outside the box or, more accurately, outside the fridge: Gazing into the pantry, I spotted a can of pinto beans. Beans are often served alongside Mexican egg dishes such as huevos rancheros or migas, so why not put them directly into the eggs?
For a bit of personality, I sizzled minced garlic and some chopped jarred jalapeños in olive oil in a nonstick skillet before adding the drained beans along with a few tablespoons of chopped fresh cilantro. I cooked the mixture for a minute or so until any moisture evaporated, transferred it to a bowl, and then wiped the skillet clean with paper towels so I could use it to cook the eggs.