Creamy, soft scrambled eggs and fire roasted chilies come together in this satisfying brunch dish. Serve with a fresh, bell pepper salsa and crumbled feta for the perfect kickstart to your day.

Green Chili Scramble
Yield: Serves 4

2 small vine-ripe tomatoes, finely diced
1 orange bell pepper, seeded and finely diced
1/2 red onion, finely diced
1, 7-ounce can fire roasted and diced green chilis
Juice of 1 lime
1/4 cup chopped cilantro
Kosher salt
8 large eggs
2 tablespoons half and half
1 tablespoon unsalted butter
1/4 cup crumbled feta cheese, for topping

1) Start by making the salsa. In a large bowl, toss the tomatoes, bell pepper, red onion, 4 ounces of the fire roasted green chilies (a little more than half), lime juice, cilantro and 1 teaspoon of kosher salt together until combined. Refrigerate until ready to serve.

2)In another large bowl, whisk together the eggs, half and half, remaining 3 ounces of fire roasted green chilies and 1 teaspoon of kosher salt until thoroughly beaten and combined.

3) Add the butter to a large nonstick skillet and turn the heat to medium low. Pour in the scrambled egg mixture and begin to stir with a rubber spatula. Cook the eggs low and slow, stirring continuously until a soft scramble is achieve, about 3 minutes. The eggs should be set but still moist and fluffy.

4) Divide the scrambled eggs between four plates, top with the fresh salsa and crumbled feta. Serve immediately.

*Cook’s Note: The salsa can be made and refrigerated up to 2 days in advanced to save time when making this dish.