• 4 large eggs
• salt and pepper, to taste
• half of one small/medium tomato, diced small (I used half of an unpeeled Roma)
• about 1/2 heaping cup grated white cheddar cheese, measured piled loosely (or mozzarella, Fontina, Monterey Jack, pepper Jack, etc.)
• 2 teaspoons dijon mustard (or your favorite yellow, hot, spicy, etc. mustard)
• parsley, optional for garnishing (or basil, thyme, etc

Click Here at AverieCooks for the recipe and instructions

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