Updated: Dec 9, 2020
1 Serving 10 Minutes
1 1/2 tsp Extra Virgin Olive Oil
1/4 cup Cherry Tomatoes (cut in half)
1/2 Jalapeno Pepper (small, ﬁnely chopped)
1 tbsp Cilantro (optional)
1/8 tsp Sea Salt
Heat the oil in a non-stick pan over medium heat. Add the tomatoes and jalapeno pepper to the pan and sauté for 3 to 5 minutes or until the tomatoes and jalapeno have softened. If using, add the cilantro and mix well.
While the tomato mixture is cooking, crack the eggs into a small bowl and beat well. Add in the salt.
Push the tomato mixture to one side of the pan and pour the eggs into the empty side. Stir the eggs frequently as they cook and incorporate the tomato mixture in once the eggs are no longer very wet.
Divide between plates and enjoy!
Nutrition per serving
Refrigerate in an airtight container for up to three days.
More flavor - Add onions and garlic to the tomato mixture.
Additional Toppings - Top with hot sauce, diced avocado or extra cilantro. Serve with toast, roasted potatoes or sautéed greens.