Add some zestiness to ho-hum scrambled eggs with southwestern flavors - onion, green bell pepper, shredded cheese, and salsa or hot sauce of your choice make for one festive breakfast.
Add the butter to a pan over medium heat. Once completely melted, add diced onions and green bell pepper.
Cook for 2-3 minutes, stirring frequently. Reduce heat to medium-low. In a bowl, add eggs, cream (or milk), salt and pepper and whisk vigorously.
Pour egg mixture into the pan. Cook low and slow for around 5 minutes, using a spatula to gently push the eggs around. I recommend keeping the scrambled eggs slightly wet, as they will continue cooking for an additional 2-3 minutes during the next step.
Top with shredded cheddar cheese and put a lid on it for 2 minutes, or until the cheese has melted.
Serve with salsa or hot sauce.
Notes
Use either white or yellow here as red onions discolor during cooking and don’t look appetizing in the final product.