Simple Peppers and Eggs

This is a no-fuss recipe for a delicious breakfast of eggs with High Desert Peppers and a bit of cheese. An easy and great local breakfast!

Ingredients:

• 2-4 eggs (we used eggs from our farm partner Grant Family Farms in Wellington)
• 2-4 tablespoons MM Local High Desert Peppers Mild or HOT (to taste)
• 1/4-1/2 cup Mild Cheese (we used Monterey Jack)
• Salt and Pepper to taste

Heat non-stick saute/omelet pan over medium-high heat. Add small slab butter.

Mix Eggs, Cheese, peppers and salt in a medium bowl. Scramble lightly with fork and immediately add to pan.

Turn down heat to medium low and cook for 3-5 minutes, using a flat spatula to gently push up cooking eggs and move raw eggs onto exposed pan.

Serve (with bacon if you like) and enjoy!