Enjoy this tasty and spicy take on scrambled eggs to mark the start of Hatch Chile Season 2015. The roasted Hatch chiles give the eggs a smokey and slightly spicy flavor that makes them great for breakfast or brunch.
Ingredients: 4 large eggs. 2 Hatch chiles, roasted, peeled, seeded, and chopped. 1/4 cup diced onion. 1/4 cup grated cheddar cheese. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion and saut until translucent. In a bowl, beat the eggs and season with salt and pepper. Pour the beaten eggs into the skillet with the sauted onions. Stir the eggs gently as they cook, allowing them to scramble. When the eggs are almost set, add the chopped Hatch chiles and continue to cook for another minute or two, until the eggs are fully cooked and the chiles are heated through. Sprinkle the grated cheddar cheese over the top of the scrambled eggs and let it melt. Serve hot, garnished with additional chopped Hatch chiles if desired.
