Scrambled Eggs with Fresh Salsa
Keep in mind that if you are concerned about cholesterol, you can make this dish using only egg whites and get just as much nutritional value from it.
- 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 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.