A featured recipe from Personal Chef, Paula Price. This Sunday brunch favorite is always a big hit. I've adapted this from Fields of Greens, by Deborah Madison.

• 1 T. light olive oil
• ½ red bell pepper, thinly sliced
• 1 jalapeño chili, seeded and thinly sliced
• 1 Anaheim chili, seeded, roasted and thinly sliced (my adaptation)
• Red Pepper Flakes (mine)
• 1 or 2 soft corn tortillas, cut into small wedges (98% fat free)
• Salt and Cayenne Pepper
• 1 scallion, both white and green parts, thinly sliced on a diagonal
• 6 eggs, beaten (we use egg beaters)
• 1 ounce or 2 or smoked gouda, about ½ cup; (we have this in lite here)
• 2 t. chopped cilantro

Roast and peel the Anaheim chili. (add this last to the eggs) just to heat through.

Heat oil or use spray in medium-size skillet and add the peppers, jalapeño, ¼ t. salt, and a few pinches of cayenne; sauté over medium heat for 4-5 minutes. Add the tortilla pieces and the scallions and sauté for 1 minute.

Season the eggs with 1/8 t. salt and a few pinches of cayenne; pour them into the pan. Scramble the eggs over medium heat, stirring as needed to keep the eggs from sticking. Add the cheese and cilantro for the last moments of cooking and season with salt if necessary.

Serves two to three.

If it's a special occasion, bloody marys are a great accompaniment.

Salsa Verde (to serve along side of the scrambled eggs).

• 1/2 cup extra virgin olive oil
• 1 scallion, white and green parts only, coarsely chopped
• 1 small garlic clove, chopped
• 1 packed cup parsley sprigs
• 1 packed cup watercress sprigs
• 1/2 t. salt
• 2 to 3 pinches of pepper
• 1/2 T. fresh lemon juice
• 1 t. Champagne vinegar
• 1/2 t/ drained capers, rinsed

Place the oil in a blender; add the remaining ingredients and blend until smooth. Serve this sauce freshly made.. Makes 1 cup.