Cheryl's Eggs Scrambled with Red Pepper, Basil and Cheese

Ingredients

• 1 dozen eggs, beaten well
• 1 red pepper, diced into small pieces
• 1/2 small red onion, chopped small
• 1-2 T olive oil or butter
• 1 1/2 cups grated white cheese such as Mozzarella, or Monterey Jack Cheese
• 1-2 tsp. Spike Seasoning
• 2 tsp. dried basil

Directions

1. Cut the red pepper and red onion into small pieces. Crack the eggs into a bowl, then use a fork to beat them until the yolks and whites are fully mixed.
2. Warm the olive oil or butter in a heavy frying pan; a non-stick pan makes cleanup easier. Add the diced red pepper and onion, and cook until they are just beginning to soften, about 3 minutes.
3. Sprinkle in the Spike Seasoning and dried basil, then continue cooking for about 2 minutes so the flavors can mingle.
4. Add another bit of olive oil or butter if the pan needs it, then pour in the beaten eggs and turn the heat down right away. Cook the eggs gently over very low heat, stirring frequently, until they are just beginning to set, about 5 minutes.
5. Mix in about three-fourths of the grated cheese, and keep cooking for a few minutes more. Take the pan off the heat while the eggs still look very soft and moist, since they will keep cooking from the heat of the pan.
6. Scatter the remaining cheese over the eggs before serving, or place the cheese in a bowl so it can be added to individual servings.