Scrambled Eggs With Fresh Salsa

Name: Scrambled Eggs With Fresh Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
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

Submitted by loveleesmile

"Great breakfast."

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Ready In:: 30mins
Ingredients:: 16
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

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.