Bacon, Jalapeno, Red Onion and Spinach Scramble With Queso Fresco

Ingredients:

• 6 thick slices of bacon
• 4 cups baby spinach leaves
• ½ cup red onion, slivered
• 1 jalapeño chile, stemmed and thinly sliced, seeding optional
• 8 Eggland’s Best eggs, large
• 1 tablespoon vegetable oil
• ½ teaspoon kosher or sea salt, to taste
• ¼ teaspoon coarsely ground black pepper, to taste
• ¼ cup crumbled queso fresco, farmer’s cheese or mild feta

Instructions:

1. Set a large skillet over medium-high heat. Once hot, add the bacon and cook for 3 to 4 minutes, stirring occasionally until browned and crispy. Using a slotted spoon remove bacon and reserve it in a bowl. Remove all bacon fat from the pan and add 1 tablespoon of vegetable oil. Add the onion and jalapeño and cook for 2 to 3 minutes, until wilted but not browned. Incorporate the spinach, mix, and continue cooking for a couple minutes, until completely cooked and wilted.
2. Meanwhile, in a small bowl, beat the eggs, season with salt and pepper.
3. Reduce heat to medium low, pour eggs over the spinach mixture, and as they cook, scramble with a wooden spoon or spatula. Cook until desired doneness. I like my eggs tender, so I cook them for 2 to 3 minutes. Top with the browned bacon bites and queso fresco.