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So Good Scrambled Eggs with Veggies

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Ingredients
  

  • 2 Tbsp olive oil
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced green onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 6 whole eggs
  • 1 tsp salt
  • fresh cracked black pepper, to taste
  • 1/4 cup skim milk

Instructions
 

  • In a large nonstick skillet, over medium high heat, bring olive oil to hot, but not smoking. Sauté mushrooms, onions and peppers, tossing them occasionally, until limp, about 2 minutes.
  • Whisk eggs, salt and milk together in a small bowl. Pour eggs over cooked vegetables and cook for 4 to 5 minutes, stirring with a wooden spoon until they are no longer runny. Remove from heat and serve immediately. Makes 6 servings. Enjoy!
  • Serving suggestion: slice 6 bagels, put on cookie sheet, and toast under broiler on lower rack for less than 30 seconds on each side. Serve eggs on bagel, a small ramekin of salsa, and a slice of honeydew melon. Delicious!