8 eggs, beaten
2 tablespoons butter
2 Roma tomatoes, diced
2 jalapeno peppers, seeded and diced
2 tablespoons green bell pepper
1/2 onion, chopped
1 tablespoon cilantro, chopped
Salt and pepper to taste

Mix all ingredients except oil.

Melt butter in heavy skillet and add the eggs. Stir to scramble for about 1 minute. Add the tomatoes, peppers and onion. Season with salt and pepper. Continue cooking until eggs are set and vegetables are heated thoroughly, 2 or 3 minutes. Garnish with the chopped cilantro and serve at once.