Pepper & Tomato Scrambled Eggs

• ½ tablespoon unsalted butter
• 3 banana peppers, deseeded and sliced into ¼-inch (6 mm) thick rings
• 4 small <

In a large skillet, melt the butter over medium-high heat. Add the peppers and sauté until tender, 3 to 4 minutes. Add the tomatoes and sauté for an additional 2 to 3 minutes. Stir in the salt and black pepper.

Pour in the eggs. Using a spatula, push the edge of the eggs towards the center, working your way around the pan until the eggs are just cooked. Transfer to serving plates.