Scrambled Eggs With Fresh Salsa

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup sliced mushrooms
• 1/2 cup sliced green onions or 1/2 cup scallion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped bell pepper
• 6 whole eggs or 6 egg whites
• 1 teaspoon salt
• 1/4 cup skim milk
• 1/2 cup cilantro leaf
• 1 cup chopped tomato
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 small jalapeno pepper, seeded and minced
• 2 tablespoons freshly squeezed lime juice
• 6 slices whole grain bread
• 6 slices honeydew melon

Recipe

• 1 make the salsa: hold the cilantro under running water to wash off the dirt. pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients. toss thoroughly until everything is blended together. cover and refrigerate until ready to use.
• 2 make the eggs: smear a nonstick medium sauté pan with 1/4 teaspoon of the oil and set it over medium heat. sauté the mushrooms, onions and peppers in the pan, tossing them occasionally, until limp, about 2 minutes. remove from the heat.
• 3 whisk the eggs, salt and milk together in a small bowl. coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny. transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula. remove from the heat and cover to keep warm.
• 4 cut each bread slice diagonally, put them on a cookie sheet, and toast them under the broiler on the lower rack for less than 30 seconds on each side. serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.