Scrambled Eggs with Vegetables

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Onions

  Raw

  ½ medium or 55g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. In a bowl, scramble the eggs with salt and pepper, then set aside.
2. Heat a pan over medium-low heat and add the olive oil.
3. Add the sliced mushrooms, chopped tomatoes, and chopped onions to the pan. Sauté until the vegetables are almost soft.
4. Pour the scrambled eggs into the pan and gently stir with a spatula until the eggs begin to set. Remove from heat and serve immediately.