• 2-3 Eggs, best if they are “country” eggs from pastured chickens
  • ½ cup Salsa, fresh (see Fresh Salsa, fermented recipe)
  • ¼ cup Cheddar cheese
  • ½ Avocado, sliced
  • ¼ cup Onions, diced (optional)
  • ½ Jalapeno, seeded & diced (optional)
  • ½ Green bell pepper, sliced (optional)
  • 1 Tbsp Butter
  1. Melt butter in a skillet on medium high heat.
  2. If you are using onions, green bell peppers, and jalapenos add to the butter to allow them to cook until your desired tenderness.
  3. Beat eggs & salsa in a bowl and then pour into the hot skillet with the onion mixture. Reduce heat to medium and cover skillet.
  4. After 3-4 minutes scrape and lift the edges of the eggs and begin to “scramble” the eggs mixture in the skillet allowing the uncooked portion to cook.
  5. When the eggs are cooked, remove from the skillet and add cheese and avocado.
  6. Serve warm.