6 Smart Eggs
1 Cup milk or cream
3 Tsp. chiffonade basil
½ Onion, finely diced and sauteed
1 Medium bell
1 Cup shredded cheese
Salt (to taste)
Black pepper (to taste)
Beat Smart Eggs and add milk or cream. Heat a small skillet or sauté pan.
Add oil and let heat. Pour in 1/3 of the Smart Egg mixture.
Add basil to raw mixture. With a rubber spatula, keep pushing eggs away from the rim of the pan and tilt pan pouring egg mixture back to the rim. Repeat this until egg is no longer runny.
Flip egg in pan or carefully turn over with the rubber spatula. Add cheese and sautéed onions and bell peppers. Fold egg in half and serve.