4      eggs

1      cup diced cooked ham

1      tablespoon butter

1/2   cup Salsa Lisa Tomatillo & Green Chile Salsa

1/2   cup grated Monteray Jack cheese

 

In a medium sized bowl, scramble the eggs and add the ham.  Melt the butter in a small skillet over medium low heat.  When butter has melted, add the eggs and ham breaking up the eggs as they cook with a spatula.  When eggs are about halfway cooked, add in the salsa and the cheese, continue to fold the ingredients together in the pan until the eggs are cooked.  Serve with toast or hashbrowns and garnish with chopped cilantro, queso fresca, and, of course, Salsa Lisa Tomatillo & Green Chile salsa.

 

Serves 2