MEXICAN STYLE SCRAMBLED EGGS
Makes 4 servings

3 tablespoons butter or canola oil
1/2 medium onion, finely chopped
1 to 2 fresh serrano or jalapeno chilies, finely chopped WEAR GLOVES
2 medium, ripe tomatoes, chopped
8 eggs, lightly beaten
1 teaspoon sea salt
Crumbled queso fresco or feta cheese (optional)
1/2 firm but ripe avocado, peeled and cut into 1/2-inch cubes

Heat butter in medium skillet over medium heat. Saute onion and chilies until just soft. Add tomatoes and cook 3 to 4 minutes.

Pour eggs into skillet and let them set for 1 minute. Sprinkle with salt and stir gently with fork or wooden spoon. Lower heat if eggs are cooking too quickly. Eggs should be folded together with tomato mixture until softly set, but not dried out. Serve quickly with sprinkle of crumbled cheese and avocado.

Mama I know I should but I never wear gloves when I cut up my jalepeno & pablano peppers, there have been times when I was really sorry I didn't!:o

Cathy - I do the same thing - sometimes I should practice what I preach.