- 2 eggs
- Assorted vegetables (mushrooms, bell peppers, onions, spinach)
- Dash of salt
- Dash of pepper
In a small frying pan on low to medium heat, cook veggies until soft and warm. Sprinkle with salt and pepper. In a small bowl, crack eggs and beat yolks and whites together. Pour eggs over vegetables, and allow them to set before scrambling them. With a spatula, scrape bottom and edges of pan, breaking the eggs apart to scramble them with the veggies. Continue cooking until the eggs are no longer liquid. Serve with whole wheat toast, turkey sausage, turkey bacon, or fruit salad.