• 1 Tbs. butter
• 1/2 large onion, diced
• 1/2 green or red bell pepper, chopped
• 3-4 C. new red potatoes, 3/8-inch diced
• 8 large eggs
• 1/2 C. grated cheddar
• 1/2 tsp. dry basil leaves
• 1/4 C. chopped cilantro leaves
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 C. grated cheddar

Dice the onion and pepper. Wash and trim the new red potatoes. Don't bother to peel them. Dice them into 3/8-inch pieces. In the butter, sauté over medium heat the onion, potatoes, and pepper until the potatoes are almost tender. While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro, salt, and pepper together in a bowl.Once the potatoes are nearly cooked, pour the egg mixture over the vegetables. Turn the heat down and continue cooking, while stirring often, until the eggs are done. This dish can be served from the skillet or from a platter. Immediately after cooking, sprinkle the remaining cheddar over the scramble and let it melt.