Scrambled Eggs With Fresh Salsa

Great breakfast.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• Scrambled Eggs

• 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

• Salsa

• 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

Directions

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.