Ingredients

(Serves 2)

• 4 large eggs

• Salt & pepper, to taste

• 1 tbsp butter or oil

• ½ cup The Native Texan Jalapeño Stuffed Olives, chopped

• ½ cup shredded cheddar cheese

• Optional: chopped green onions or cilantro for garnish

• Toast or tortillas for serving

Instructions

Prep the eggs:

• Crack the eggs into a bowl.

• Add a pinch of salt and pepper and whisk until well combined.

Cook the scramble:

• Heat butter in a skillet over medium heat.

• Pour in the eggs and let them sit for 10 seconds.

• Using a spatula, gently stir and fold the eggs until soft curds begin to form.

Add the flavor:

• When eggs are halfway cooked, stir in the chopped The Native Texan Jalapeño Stuffed Olives.

• Cook until eggs are set but still soft.

Finish with cheese:

• Sprinkle cheddar on top and remove from the heat.

• Cover for 30 seconds to melt cheese, then plate.

Serve: Garnish if desired, and serve with toast or warm tortillas.