1 knob butter

1 teaspoon (5 ml) diced red bell pepper for each egg

The whites and yolks of the reserved eggs from the place-markers

1 teaspoon (5 ml) milk for each egg

Salt and pepper

Round corn chips

Fresh parsley, finely chopped (for garnish)

1 tablespoon (15 ml) grated mozzarella cheese for each egg

In a non-stick skillet, melt the butter over low heat.

Add the diced pepper and cook until tender.

Beat the eggs while adding the milk. Season with salt and pepper.

Pour the egg mixture into the pan. Cook over low heat, stirring constantly with a wooden spoon. The eggs must remain creamy.

Divide the scrambled eggs on the corn chips.

Sprinkle with parsley and cheese and serve immediately.

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