Mexican Scrambled Eggs

Ingredients

• Fresh cilantro (a handful, chopped)
• Salt (to taste)
• Black pepper (to taste)
• Cheddar cheese (1/2 cup, grated)
• Jalapeno pepper (1, finely chopped)
• Green bell pepper (1, finely chopped)
• Tomato (1, finely chopped)
• Onion (1, finely chopped)
• Olive oil (2 tablespoons)
• Eggs (4, large)

Instructions

1. In a medium bowl, beat the eggs with a pinch of salt and pepper. Set aside.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the finely chopped onion, tomato, bell pepper, and jalapeno to the skillet. Sauté until the vegetables are soft and fragrant, about 5 minutes.
4. Pour the beaten eggs over the sautéed vegetables in the skillet. Allow the eggs to cook undisturbed until they start to set around the edges, this should take about 2 minutes.
5. Gently stir the eggs and vegetables together. Break up the cooked eggs into small pieces as they continue to cook.
6. When the eggs are almost fully cooked, evenly sprinkle the grated cheese over the top. Cover the skillet and let it sit for a minute or two until the cheese is fully melted and gooey.
7. Serve the scrambled eggs hot, garnished with a generous sprinkle of fresh, chopped cilantro. Enjoy this delicious taste of Mexico!