Mexican-Style Scrambled Eggs with Bell Pepper, Green Onion & Tortillas

Directions

1. Rinse and dry the vegetables and herbs, then trim the peppers and green onions.
2. Dice the bell peppers and transfer them to a medium bowl along with the green onions.
3. Seed and mince the jalapeño, adding it to the bowl with the peppers and onions.
4. Wash hands after handling the jalapeño and set the bowl aside.
5. Heat a nonstick skillet over medium-high heat and warm a light coating of oil.
6. Shave the cilantro leaves from the stems, mince the leaves, and add half to the vegetable bowl while reserving the rest for serving.
7. Pour the eggs into the bowl with salt and pepper and whisk to combine, then pour into the hot skillet and scramble, using steady stirring and folding until just set.
8. Warm the tortillas in a separate pan or the microwave if desired, then plate the scramble with the tortillas and sprinkle with the reserved cilantro.