If the word ‘vegetables’ send you into a fetal position, this one is still worth the effort.
2 Tbsp water
1/8 cup chopped green pepper
1/8 cup chopped red onion
2 cherry tomatoes, diced
1/2 cup frozen spinach, thawed and drained
5 jalapeno pepper slices, chopped
1 slice pepper jack cheese (or cheddar)
2 Tbsp Pace Salsa
1. Preheat a skillet over medium heat with canola oil (or your oil of choice). Mix eggs, water, pepper, onion, tomatoes, spinach and jalapenos together. Pour into an oiled pan over medium heat, and cook until eggs are to your desired consistency.
2. Just before eggs are ready to remove, turn heat off and add pepper jack cheese to the top. Cover with a lid or a plate or a pan and let sit for 5 minutes.
3. To serve, add 2 Tbsp salsa over top and serve immediately.