Ingredients:
2 Tbsp. Southern Recipe Small Batch Sea Salt and Cracked Black Pepper pork rinds, crushed
3 Tbsp. Butter
8 Eggs, beaten
2 cups Cheddar cheese, shredded
1 Onion, chopped
1/2 cup Cherry tomatoes, quartered
1/4 cup Green peppers, diced
1 Tbsp. Ginger paste
1 Tbsp. Garlic, minced
1 tsp. Cumin
Salt, to taste
Cilantro, to taste
Lime wedges and sliced radishes, to garnish
Directions:
In a large skillet, sauté the onion and garlic in the butter over medium heat until softened.
Add in the cherry tomatoes and green peppers, and cook for roughly 3 minutes.
Once softened, stir in the cumin, ginger paste, and salt.
Pour the eggs into the skillet, and let rest (untouched) for roughly 4 minutes.
Slowly stir the eggs, allowing for the eggs to cook entirely.
Turn off the heat. Sprinkle the cheddar cheese on top of the egg scramble.
Stir until the cheese is melted, and garnish with the cilantro, sliced radishes, lime wedges, pork rinds, and salt to taste. Enjoy!