1 tablespoon butter

½ cup breakfast potatoes, cooked until crispy 

4 artichoke hearts, halved

2 tablespoons cremini mushrooms, quartered

2 tablespoons diced bell peppers and onions

1 tablespoon pico de gallo

1 cup whipped eggs

½ cup arugula

1 teaspoon sliced chives

2 tablespoons jalapeño cream cheese (recipe below)

½ avocado, charred fruit-side down on grill

1 tablespoon grated white cheddar cheese

Directions:

Heat butter in a nonstick pan and saute potatoes, peppers, mushrooms, and artichokes together until hot. 

Add pico de gallo and eggs and gently stir until completely mixed.

Add arugula and chives and fold together just until arugula begins to wilt. Remove from heat.

Spread cream cheese across one side of a serving bowl from the center up and around one side.Place scrambled egg mixture in a neat pile in the center of the bowl, then place avocado on top. Grate cheese over the entire dish to finish.

Jalapeño Cream Cheese

2 cups whipped cream cheese

½ cup diced jalapeño

Directions:

Fold both ingredients together until smooth.