Curried Scrambled Eggs

• 4 eggs
• 1/2 cup cream or 1/2 cup milk, whichever you have on hand
• salt and pepper
• 1 chili pepper, seeded and chopped (I use a Serrano pepper and leave some seeds, as I love heat)
• 1/2 cup roma tomatoes or 1/2 cup tomatoes, seeded
• 1 medium garlic clove, chopped
• 2 green onions, chopped
• 3 tablespoons olive oil
• 1/2 tablespoon red curry powder
• 1/2 tablespoon Madras curry powder (optional- compensate with more red curry powder if not using any madras) (optional)
• chopped fresh cilantro (garnish) (optional)

1. Beat eggs, salt, pepper and cream or milk together in mixing bowl.
2. Heat olive oil in a pan on med. to med-high, and saute chopped garlic, chile, tomato, green onion and curry powders and give everything a stir. Let it cook for a few minutes, letting flavors integrate, until chopped veggies wilt.
3. Pour egg mixture into pan and give one or two good stirs with a wooden spoon, distributing veggies and seasoning into the liquid.
4. Babysit, making semi-frequent stirs, until egg mixture is preferred consistency. This mixture will solidify into a spongy scrambled egg if left cooking long enough (my preference), but you can stop cooking when it's still a creamier, more custardy texture, as many favor.
5. Great served by itself or, if of a creamy texture, on top of a crusty bread. Think fresh fruit, like strawberries, as a side, and tea to drink.
6. Garnish with cilantro.
7. Serve.
8. Enjoy!

eggs, cream, salt, chili pepper, roma tomatoes, garlic, green onions, olive oil, red curry, curry powder, fresh cilantro

Taken from www.food.com/recipe/curried-scrambled-eggs-330331 (may not work)