Veggie Scramble with Salsa

Ingredients

• 3 eggs
• 1/2 cup egg whites
• 1/2 bell pepper, diced
• 1/4 onion, diced
• 1/3 cup salsa
• 1 tbsp chopped cilantro
• 1 tsp olive oil

Instructions

1. Heat the olive oil in a nonstick skillet over medium heat. Add the diced bell pepper and onion, and sauté for 3 to 4 minutes until the vegetables soften and the onion turns translucent with lightly golden edges.
2. While the vegetables cook, crack the eggs into a bowl and add the egg whites. Whisk together until fully combined and slightly frothy. Season with a pinch of salt and pepper.
3. Pour the egg mixture over the sautéed vegetables in the skillet. Let it sit undisturbed for about 30 seconds until the edges begin to set, then gently push the eggs from the edges toward the center with a spatula, creating large soft curds.
4. Continue folding and pushing the eggs for 2 to 3 minutes until they're just set but still look slightly glossy — they'll finish cooking from residual heat on the plate. Remove from heat immediately to avoid rubbery eggs.
5. Divide the scramble between two plates, spoon the salsa on top, and scatter the chopped cilantro over everything. Serve with warm tortillas or toast if desired.

Tips

• The combination of whole eggs and egg whites gives you extra protein without extra fat — adjust the ratio to your preference.
• Use your favorite salsa — fresh pico de gallo, smoky chipotle salsa, or a tangy verde all work great here.
• Add a handful of black beans or diced avocado for a heartier scramble that keeps you full through the morning.
• Keep the heat at medium or below — high heat is the most common reason scrambled eggs turn dry and rubbery.