Scrambled Eggs with Fresh Salsa

Servings: 6

Salsa:

• 1 bunch cilantro (1/2 cup cilantro leaves)


• 1 cup chopped tomatoes


• 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


• 1 tablespoon olive oil


• 1/2 cup sliced mushrooms


• 1/2 cup sliced green onions or scallions


• 1/2 cup chopped red bell pepper


• 1/2 cup chopped yellow or green bell pepper


• 6 whole eggs


• (substitution 2 whole eggs and 8 egg whites - instead of 6 whole eggs)
• 1 teaspoon salt


• 1/4 cup skim milk

Garnish:

6 slices whole grain bread

6 slices honeydew melon

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.

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 or 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.

Source: The Healthy Kitchen