Mexican Scrambled Eggs -- Huevos a la Mexicana

Ingredients

• 1 Roma tomato
• 1/8 onion
• 1 jalapeno
• 4-6 sprigs cilantro
• 5 eggs
• refried beans ((optional))
• corn tortillas ((optional))
• 1/4 teaspoon salt
• freshly cracked black pepper
• 1-2 tablespoons oil
• 1 tablespoon butter (optional)

Instructions

1. 1

   Finely chop 1 jalapeno and 1/8 of an onion.

2. 2

   Rinse and finely chop 4-6 sprigs of cilantro.

3. 3

   Roughly cut out the seeds of the tomato and discard. Finely chop the tomato, season with a pinch of salt, and let it drain on a paper towel.

4. 4

   Whisk 5 eggs together.

5. 5

   Lightly saute the onion and jalapeno in a dollop of oil (and some butter if you want.)

6. 6

   Add the eggs and season with 1/4 teaspoon salt and freshly cracked pepper. Cook on medium-low heat, turning frequently.

7. 7

   Just before the eggs are done cooking add the tomatoes and cilantro. Mix well and cook for an additional minute.

8. 8

   Taste for seasoning and add more salt if necessary (I usually do).

9. 9

   Serve immediately.