Scrambled Eggs with Fresh Salsa
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Egg:
Garnish: |
Directions:
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 saute pan with 1/4 teaspoon of the oil and set it over medium heat. Saute 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. Recipe makes six servings.
See also:
Fresh Fruit Salad with Citrus Sauce
Low Fat Fresh Fruit Bowl with Mint
Light Lemony Omelet
Egg Dishes for One eBook (Online Version)
Egg Dishes for Two eBook (Online version)
