Southwestern Scrambled Eggs

This recipe is another staple at our house. It’s a great way to get the kiddos to eat veggies (you can use one type of bell pepper, or several if you’d like to add lots of color), and is great for breakfast OR dinner. In fact, my kiddos request this for dinner at least a couple of times a month – probably because they love the crunchy addition of the tortilla chips on top.

You can use a jalapeno pepper in place of the serrano pepper – I personally prefer the flavor of the serrano over the jalapeno. Seed and devein the pepper if you’d like to cut down on the amount of heat in this dish.

Southwestern Scrambled Eggs

• 1/2-1 C bell pepper, diced
• 1/2 C onion, diced
• 1 or 2 serrano peppers, seeded, and finely diced
• 1 TBS unsalted butter
• 10 eggs
• 3 TBS half and half
• salt and pepper, to taste
• 1 handful tortilla chips, crushed
• 1/2 C shredded cheddar cheese

In a mixing bowl, whisk eggs, half and half, and salt and pepper. Set aside.

Heat butter in a large pan over medium heat. Once the butter is melted and begins to bubble slightly, add the onion. Saute until onion is translucent. Add bell pepper and serrano pepper and cook until softened.

Reduce heat to medium low, and add egg mixture to the pan. Fold the eggs with a spatula until fully cooked. Remove from heat and fold in the cheddar cheese and tortilla chips. Serve immediately.