Scrambled Eggs With Fresh Salsa |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great breakfast. Ingredients:
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 |
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.
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