• 4 eggs
  • splash of water
  • 1 small red bell pepper, seeded and finely chopped
  • 4-6 slices pickled jalapenos, finely chopped
  • ¼ cup finely chopped red onion
  • ¼ teaspoon ground cumin
  • 2 tablespoons unsalted butter
  • 4 ounces Monterey Jack cheese, shredded
  • 6 6-inch flour tortillas
  • 4-6 sprigs of cilantro, whole leaves removed 1
  • lime, cut into wedges
  • Kosher salt and freshly ground black pepper


1. Whisk the eggs. In a bowl whisk together the eggs, bell pepper, jalapenos, red onion, cumin and the splash of water. Is this “splash” thing stressing your right brain out? Just measure 1 teaspoon of water if you must, but c’mon loosen up, it’s your kitchen!).

2. Scramble away! Heat a non-stick pan over low heat. Add the butter and allow it to melt without browning. Add the egg mixture. Using a whisk the entire time, release cooked egg from the bottom and sides of pan while incorporating them with uncooked egg to scramble. When the mixture is still wet, but almost done, about 5-6 minutes, remove from or turn off the heat. Season with a pinch of salt and grind or two of pepper and continue to whisk until done. Place the scrambled eggs on a plate and cover them with aluminum foil or another plate upside down. Wipe your pan dry with a paper towel.

3. Warm the tortillas. Turn the heat up to medium high and tortilla. Cook on one side until it begins to char or bubble, then quickly flip and cook a bit more. This should take less than 1 minute per side. Remove to a tortilla warmer or plate and repeat the rest of the tortillas.

4. Make the tacos. Assemble by dividing the egg mixture equally into the four tortillas. Top each with a sprinkle of cheese, a few leaves of cilantro and a spritz of lime.

Serving ideas: This is great as a portable breakfast wrapped with paper towel then aluminum foil. Make a breakfast quesadilla by placing a tortilla on a dry non-stick pan, sprinkle cheese, add the scrambled eggs, cilantro, another layer of cheese and top with a tortilla. Cook until the bottom if crisp, then flip and cook until the tortilla is crisp on the bottom. Cut into wedges.