THE TOMATILLO SCRAMBLE (SALLYE)
- 6 TO 8 medium
- 1/2 medium
- white onion
- 1 or 2 medium
- hatch chile peppers (or jalapeno)
- 4 to 6 large
- 1/4 bunch
- fresh cilantro
- 2 Tbsp
- 1 dash(es)
- lime juice
- 1 tsp
- sea salt
- 1 tsp
- fresh ground pepper
- 1 c
- mexican blend shredded cheese
Note: If you like more "heat", leave the seeds and membranes intact.
Cook for about 5 minutes, stirring frequently, until veggies are soft. DO NOT BROWN.
You can also add a tablespoon of water if desired, to "fluff" up eggs.
Pour eggs over vegetables, and stir with wooden spoon to blend.
You can also garnish with a sprig of cilantro and/or crumbled bacon pieces.
PS If you want to be really decadent, you can use bacon drippings in place of the butter. LOL