- 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
- 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
- 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.
- Smear a nonstick medium sauté pan with ¼ 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.
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