1tablespoonchopped cilantro (optional), for serving
sour cream (optional), for serving
In a medium bowl, vigorously whisk the eggs until the whites and yolks are fully incorporated. Set aside.
In a medium or large skillet over medium heat, melt the butter. Once the butter is melted, add the egg mixture and scramble, using a silicone or wooden spatula to push the just-cooked parts in so more of the liquid eggs can cook. After about 1 to 2 minutes, once the eggs have cooked about ¾ of the way, sprinkle on the cheese. Gently fold the eggs over to help melt the cheese. Then immediately add the salsa, and stir into the eggs.
As soon as the eggs are just fully cooked (don't overcook them or they will become rubbery), turn off the heat and transfer the salsa eggs onto a plate. Garnish with chopped cilantro and serve with a side of sour cream, if desired.
The best dishes start with the best ingredients. When possible, buy the best pasture-raised eggs you can afford. Farm-fresh eggs and eggs that come from pasture-raised chickens tend to have those vibrant yellow (sometimes yellow-orange) yolks, and they simply lay healthier, tastier eggs.
Keep the heat around medium for fluffy, evenly cooked eggs.
You can double this recipe. However, if you double the recipe, be sure to use a larger skillet.
Storage: store leftovers in an airtight container for up to three days.How to make this recipe dairy-free: Substitute your favorite dairy-free cheese alternative for the shredded Mexican cheese.
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