Cheddar, Jalapeño & Tomato Egg Scramble
Whisk the Eggs with a fork and then stir in the Cheddar Cheese, Jalapeño, Tomato, and Sea Salt & Black Pepper.
In a non-stick pan or skillet, melt 1 teaspoon of Butter (or you can use Olive Oil) on medium heat and make sure it covers the entire bottom of the pan. Pour in the Egg mixture and move it around the pan, using your spatula/wooden spoon to lift the eggs from the sides and bottom of the pan to create curds.
Once the eggs are cooked and no liquid remains, take them off of the heat and plate them. Season with a little more Sea Salt & Black Pepper if required and serve immediately.
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