Southwestern Scramble

• 18 large eggs 
• ¼ teaspoon kosher salt 
• ⅛ teaspoon freshly ground black pepper 
• 1½ teaspoons extra virgin olive oil 
• 1½ teaspoons unsalted butter 
• 1 medium onion, peeled and chopped 
• 1 green pepper, cored, seeded and cut in ¼-inch dice 
• 1 red pepper, cored, seeded and cut in ¼-inch dice 
• 1 jalapeño pepper, cored, seeded and finely minced 
• 1 can (14 ounce) diced tomatoes, juices drained (or 1 cup peeled, seeded and diced fresh tomato) 
• 3 ounces reduced fat cream cheese, chilled, cut into small pieces 
• 8 ounces lowfat sharp cheddar cheese 
• 2 tablespoons chopped fresh chives

Calories 208 (57% from fat) carb. 5g • pro. 17g • fat 13g • sat. fat 5g • chol. 335mg • sod. 326mg • calc. 214mg • fiber 1g

1. Break 18 eggs into a medium bowl; add salt and pepper and whisk until well combined. 
2. Preheat Cuisinart™ Electric Skillet to 300°F; add olive oil and butter. Add onion, green and red peppers, jalapeño and tomato; cook 1 minute. 
3. Reduce heat to 200º, cover, and cook vegetables (stirring occasionally) until almost softened, about 5 minutes. 
4. Add eggs; let cook 30 seconds. 
5. Stir, then add cream cheese. Cook, stirring gently until cream cheese is well incorporated. Add cheddar; cook until eggs are scrambled, about 5 minutes. 
6. Garnish with fresh chives.