This recipe adds crushed red pepper and cilantro to scrambled eggs for extra flavor. total time about 30 minutes • serves 4 INGREDIENTS 4 (6-inch) flour tortillas 2 Tbsp. Fresh Thyme extra virgin olive oil, divided 2 red, yellow, and/or orange bell peppers, seeded and thinly sliced 1 Tbsp. Fresh Thyme taco seasoning 6 Fresh Thyme large eggs 2 Tbsp. finely chopped fresh cilantro ½ tsp. Fresh Thyme fine sea salt ½ tsp. crushed red pepper ½ cup light sour cream 1 Tbsp. fresh lime juice ½ cup Fresh Thyme salsa ⅓ cup guacamole, optional Hot chile pepper sauce, such as Cholula Hot Sauce, optional Lime wedges, optional INSTRUCTIONS 1. Preheat oven to 200°F. Wrap tortillas in foil and place in oven to warm. 2. In a large skillet, heat 1 Tbsp. oil over medium-high heat. Add bell peppers and cook 3 minutes or until softened. Stir in taco seasoning and cook 2 minutes, stirring frequently. 3. In a large bowl, beat eggs, cilantro, salt, and red pepper. Heat remaining 1 Tbsp. olive oil in a large skillet over medium-high heat. Add egg mixture and cook until mixture begins to set. Push the partially cooked egg mixture to one side with a spatula or spoon and tilt pan so that the uncooked portion flows to the other side. Continue cooking, pushing cooked egg to the side, until all of the egg is cooked through but is still moist. In a small bowl, stir together sour cream and lime juice. 4. To serve, top tortillas with bell pepper mixture, scrambled egg, sour cream mixture, salsa and, if desired, guacamole, hot sauce and lime wedges. Each serving contains: 326 calories, 19 g fat, 5 g saturated fat, 0 g trans fat, 287 mg cholesterol, 563 mg sodium, 23 g carbohydrates, 3 g fiber, 5 g sugar, 14 g protein. Daily values: 51% vitamin A, 86% vitamin C, 16% calcium, 14% iron. SCRAMBLED-EGGFAJITAS SALSA ITUP Get daring or play favorites with the many Fresh Thyme salsa options. Chipotle Lime Tequila Lime Black Bean & Corn Thick & Chunky HERBS AND RED PEPPER ADDVISUAL FLAIRTO SCRAMBLED EGGS. AVOCADO LENDS A HEART- HEALTHYTWIST. * DIDYOU KNOW? Eggs are naturally good for you and one of the least expensive sources of high-quality protein. Eggs contain zero carbs and no sugar but carry all nine essential amino acids. THERE'S BRAIN POWER INYOUR EGGS. THE 7 GRAMS OF HIGH-QUALITY PROTEIN HELPSUSTAINYOUR MENTAL AND PHYSICAL ENERGYTHROUGHOUTTHE DAY. DON'TAVOID THE YOLK The yolk contains roughly half the protein, some fat, and most of the vitamins and minerals. The yolk is also rich in choline, helping both cardiovascular and brain health! WAYS EGGS 1. Scrambled In a medium bowl, whisk four eggs and a pinch of salt. If desired, whisk in 2 tablespoons milk, 2 teaspoons chopped fresh herbs, and/or a pinch of crushed red pepper flakes. In a large non-stick skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs all at once. Cook until eggs begin to firm around edges. Push cooked egg to the center, tilting the skillet to allow uncooked egg to flow around and cook. Repeat until cooked. Remove from heat and stir. 2. Poached We dare you! It’s easier than you think! Break eggs into separate small bowls. Fill a large saucepan with 4 inches of water. Bring to boiling. Reduce heat until the water is barely simmering, then stir in 1 tablespoon white wine vinegar. Gently pour eggs into the water one at a time, holding the bowls close to the water’s surface as you do so. Cook 5 minutes or until whites are set and yolks are to desired firmness. Use a slotted spoon to remove eggs; season and serve immediately. To hold poached eggs for up to 30 minutes, transfer poached eggs to a bowl filled with hot water until ready to serve. 3. Soft-boiled Place enough eggs in a saucepan to form a single layer. Add water to cover by 1 inch. Bring to boiling. Reduce heat and simmer 5 minutes. Remove saucepan from heat and let stand 4 minutes. Drain hot water. Replace with cold water and 1 cup ice; let stand until eggs cool. To peel, tap egg all over until shell is thoroughly cracked; hold under cold running water and peel with fingers. Hard-boiled eggs follow the same process, but simmer 8 minutes and let stand for 2. 4. Fried In a non-stick skillet, heat 2 tablespoons extra virgin olive oil over medium-low heat. Swirl oil to coat the bottom. Crack eggs into skillet. Cook, covered, 5 minutes or until whites are firm and yolks begin to set. For crispy edges, use medium-high heat; reduce to medium- low once edges brown. For over easy, turn eggs with spatula once whites have set. Cook 1 minute more. | May/June 2017 21