Southwestern Scramble

Ingredients

• 8 eggs
• 2 tbsp (30 ml) milk
• Butter, margarine, or cooking spray, for frying pan
• 1 medium red onion, chopped
• 1 medium green chile pepper, such as jalapeño, seeded and chopped
• 1 green bell pepper, seeded and sliced
• Salt, to taste
• Black pepper, to taste
• Serve with hot sauce, such as Tabasco sauce

Method

1. Crack the eggs into a large mixing bowl, add the milk, and beat until well combined.
2. Place a large frying pan over medium heat, add the butter, margarine, or cooking spray, and allow to melt. Add the onions, chili, and bell pepper, and sauté for 2–4 minutes.
3. Add the eggs to the pan, and allow to cook for 30 seconds to 1 minute, until they just begin to set.
4. Turn the heat up to high, and begin scrambling the eggs by scraping the bottom of the pan with a spatula and folding the cooked egg into the egg mixture.
5. When the eggs are still moist, but mostly cooked, remove from the fire and plate.
6. Serve while still hot.