Yield: 1 servings
|¼ cup||Chopped green pepper|
|¼ cup||Chopped scallions|
|1 teaspoon||Plus 1 tablespoon butter|
|3 larges||Eggs; at room temperature|
|⅛ teaspoon||Dried tarragon|
|⅓ cup||Shredded cheddar cheese|
|½ cup||To 1 whole cup hot dogs|
|2 tablespoons||Medium hot salsa|
In a nonstick pan, saute the green pepper and scallions in a teaspoon of butter. Crack the eggs in a small bowl, start whisking together. Add in dried tarragon, salt, pepper, and shredded cheddar cheese. Continue to whisk ingredients together. Add the rest of the butter to the saucepan until the butter stops sizzling. Pour the egg mixture into the pan (all at once) until the bottom sets. Edge a spatula under the bottom so that it doesn't stick. Chop hot dogs and add them to scallion pepper mixture and stir. Put mixture in a line down the middle of the eggs. Fold the thicker side of the filling over it. Top with salsa and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.