Jessica A. Zelenak, MPA

I love an excuse to call something “fiesta.” It sounds spicy and delicious, which, these eggs were. Well, they weren’t spicy, but the were balanced: the onion-cheddar was a subtle undertone to the cilantro. The cilantro was evened out by the tomato-lime addition. I like lime juice and cilantro together so much!

Ingredients (serves two):
5 eggs
1 TBSP heavy cream
Splash of olive oil
2 TBSP grated onion
1/4 cup grated cheddar
1 TBSP chopped cilantro
1/2 lime
1 small tomato chopped

Beat the eggs and add in heavy cream. Mix in the onion, cheddar and cilantro. Over low heat, warm the olive oil, add egg mixture to the pan and cook the scrambled eggs slowly. The key to good scrambled eggs is low heat and to keep them moving!

When eggs are cooked, separate onto two plates, sprinkle with half the chopped tomato and squirt a quarter of the lime over top. Serve with toast!