- 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
- Melt butter in a skillet on medium high heat.
- If you are using onions, green bell peppers, and jalapenos add to the butter to allow them to cook until your desired tenderness.
- Beat eggs & salsa in a bowl and then pour into the hot skillet with the onion mixture. Reduce heat to medium and cover skillet.
- 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.
- When the eggs are cooked, remove from the skillet and add cheese and avocado.
- Serve warm.
