Scrambled Eggs with Fresh Salsa

Ingredients

 * 1 tablespoon olive oil
 * ½ cup sliced mushrooms
 * ½ cup sliced green onions or scallions
 * ½ cup chopped red bell pepper
 * ½ cup chopped yellow or green bell pepper
 * 6 whole eggs or 6 egg whites
 * 1 teaspoon salt
 * ¼ cup skim milk

Salsa

 * 1 bunch cilantro (½ cup cilantro leaves)
 * 1 cup chopped tomatoes
 * ¼ cup diced red bell pepper
 * ¼ cup diced red onion
 * 1 small jalapeño pepper, seeded and minced
 * 2 tablespoons freshly squeezed lime juice

Garnish

 * 6 slices whole grain bread
 * 6 slices honeydew melon

Salsa

 * 1) Hold the cilantro under running water to wash off the dirt.
 * 2) Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients.
 * 3) Toss thoroughly until everything is blended together.
 * 4) Cover and refrigerate until ready to use.

Eggs

 * 1) Smear a nonstick medium sauté pan with ¼ teaspoon of the oil and set it over medium heat.
 * 2) Sauté the mushrooms, onions and peppers in the pan, tossing them occasionally, until limp, about 2 minutes.
 * 3) Remove from the heat.
 * 4) Whisk the eggs, salt and milk together in a small bowl.
 * 5) 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.
 * 6) 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.
 * 7) Remove from the heat and cover to keep warm.
 * 8) 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.
 * 9) Serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.