4 eggs (organic)

2 ounce can diced green chilies, drained

1 tsp. butter

Sea salt, to taste

Ground black pepper, to taste

Parsley sprigs for garnish (optional)

Thoroughly beat the eggs in a mixing bowl and add the chilies.

 In a small saucepan, melt the butter, then reduce the heat and add the egg mixture and season to taste with salt and black pepper.

Turn the heat to medium-high and cook until done to the desired consistency (1-3 minutes). Serves 2.