Jalapeno and Cheddar Scramble

Ingredients

• 3 extra-large eggs
• 1 tablespoon unsalted butter
• 1/2 to 1 jarred pickled jalapeno pepper
• thinly sliced into rounds
• seeds intact
• 1/4 cup grated sharp white Cheddar cheese (1 ounce)
• 1 teaspoon chopped fresh cilantro
• Kosher salt and freshly ground black pepper to taste

Instructions

1. Using a whisk or a fork, beat the eggs in a small bowl until frothy.
2. Heat the butter in an 8-inch nonstick skillet over medium heat.
3. Add the jalapeno slices and saute for 1 minute, or until hot.
4. Pour the eggs into the pan.
5. Cook over medium heat, constantly pushing them toward the center of the pan with a rubber spatula, until they begin to thicken.
6. Sprinkle with the Cheddar cheese and half the cilantro.
7. Season with salt and pepper.
8. Continue to cook and stir the eggs for another minute or so, until nearly set but still soft and creamy.
9. Spoon the eggs onto a serving plate, sprinkle with the remaining cilantro, and serve immediately.