I got this recipe off another food blogger website, can't remember where. . . tried it, liked it, made some changes to better suit my taste.

So, here's my version of eggs & salsa for the rise-n-shine festivities.

Jalapeño, minced, 1
6 whole eggs
2 tbsp olive oil
Sliced mushrooms – ½ cup
Sliced negi (scallions) – ½ cup
Diced red bell pepper – ½ cup
Diced yellow (or orange) bell pepper – ½ cup
Chopped tomatoes – ½ cup
Diced red onion – ¼ cup
2% milk – ¼ cup
1 tbsp lime juice
1 bunch cilantro (½ cup cilantro leaves)
1 tsp. salt
1 tsp. black pepper

(Fried ham and/or bacon go really well with this, whether chopped and added to the mix or served as a side.)

Combine ½ tbsp. EVOO with jalapeno, lime juice, and pepper. Wash the cilantro (this is optional, some people find that cilantro overpowers other flavours and choose to omit the ingredient). Pinch the leaves off the stems and coarsely chop. Toss thoroughly in seasoned EVOO/lime juice mix. Cover and refrigerate.

Smear a non-stick medium sauté pan with ½ tbsp of the EVOO, place on medium heat. Sauté mushrooms, onions and peppers, tossing them occasionally, about 2 minutes, or just until the onions begin to caramelize.

Whisk the eggs, salt and milk together in a small bowl until uniform. Add the remaining 1 tbsp. EVOO to a separate pan, and place over low-medium heat. Pour in the egg mixture, and cook, stirring occasionally, for 2-3 minutes (you’re just looking for them to start firming up, and no longer be runny or see-through).

Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for another 1-2 minutes, stirring consistently.

Serve the eggs with toast or fruit on the side, and have plenty of thick salsa to pour on top.