Fiery Southwest Spice Scramble

1.Crack the eggs into a large bowl. Add the milk, chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper. Whisk together until well combined and slightly frothy.

2.Heat the olive oil in a large non-stick skillet over medium heat.

3.Add the diced onion and bell pepper to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.

4.If using, add the chopped jalapeño to the skillet and cook for another 1-2 minutes.

5.Pour the egg mixture into the skillet with the sautéed vegetables. Allow the eggs to cook without stirring for about 1 minute until they just begin to set around the edges.

6.Using a spatula, gently stir the eggs, pulling them from the edges of the skillet towards the center. Continue cooking, stirring occasionally, until the eggs are mostly cooked but still slightly runny, about 2-3 minutes.

7.Sprinkle the shredded cheddar cheese over the eggs and gently fold it in. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked but still soft.

8.Remove the skillet from the heat and stir in the chopped cilantro.

9.Serve the scramble immediately, garnished with sliced avocado. If desired, serve with warm flour tortillas on the side.