We always start our eggs by adding butter to a nonstick pan with poblano peppers or mushrooms or both. We throw in fresh herbs. Tarragon has been a favorite lately, but in the Summer when it’s plentiful, basil is the usual choice.  We shred cheese, usually a sharp cheddar. We found a 3 year cheddar at a local cheese shop recently. It makes a difference to use special cheese. Feta adds even more yum.

We let the cheese get good and melted. We both like it when it gets crusty with cheese around the edges and wherever it’s leaked out.  We fold both sides over a bit and voila! A delicious treat morning, noon or night.