Tex-Mex Scramble

• 8 ounces chorizo sausage, casing removed
• 6 -8 green onions, sliced (include some of the green part)
• 2 cloves garlic, minced
• 8 large eggs
• 2 tablespoons water
• salt and pepper
• 1/2 - 3/4 cup shredded monterey jack cheese
• 1/4 cup chopped fresh cilantro or 1/4 cup parsley
• 1/2 cup sour cream

1. Cook the chorizo sausage in a big skillet over medium-high heat for about 5 minutes or until browned; break sausage up so that it is crumbled.
2. Add in green onions and garlic; saute/stir for 2 minutes or until vegetables are tender; at this point, I drain some of the excess drippings.
3. In a mixing bowl, add eggs, water, salt, and pepper; whisk to combine.
4. Lower heat to medium; Add egg mixture to skillet; let set for 20 seconds.
5. Cook and stir 3-4 minutes or until light and fluffy.
6. Add cheese and cilantro; stir to blend.
7. Transfer mixture to serving plates or use as filling for a flour tortilla; add a dollop of sour cream on top if desired.

chorizo sausage, green onions, garlic, eggs, water, salt, shredded monterey jack cheese, fresh cilantro, sour cream

Taken from www.food.com/recipe/tex-mex-scramble-105934 (may not work)