Recipe: Scrambled eggs with fresh salsa

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Scrambled Eggs with Fresh Salsa

Recipe created by Rosie Daley

Makes 6 servings

There are two words for this dish: easy and nourishing. If you

want to forego the toast, wrap the scrambled eggs inside of a warm

whole-wheat tortilla to make an egg burrito. No matter how you serve

the scrambled eggs, the fresh salsa is what really makes this

traditional breakfast food better than usual.

Keep in mind that if you are concerned about cholesterol, you can

make this dish using only egg whites and get just as much

nutritional value from it.

INGREDIENTS

Scrambled Eggs

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 or 6 egg whites

1 teaspoon salt

1/4 cup skim milk

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 jalapeño pepper, seeded and minced

2 tablespoons freshly squeezed lime juice

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.

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.