• 1 tablespoon olive oil
• 1/2 cup sliced mushrooms
• 1/2 cup sliced green onions or scallions
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow or green bell pepper
• 6 whole eggs or 6 egg whites
• 1 teaspoon salt
• 1/4 cup skim milk

• 1 bunch cilantro (1/2 cup cilantro leaves)
• 1 cup chopped tomatoes
• 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

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.

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.

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.

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.

204.9 calories, 8.2 grams fat, 2g saturated fat, 216mg of cholesterol, 26.5g grams carbohydrate, 10.2g protein, 4.6g dietary fiber