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Scrambled Eggs with Fresh Salsa

Source of Recipe


From "The Healthy Kitchen" by Dr. Andrew Weil and Rosie Daley






List of Ingredients



• -- 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 Tbsp freshly squeezed lime juice
  
• .
  
• -- Eggs --
  
• 1 Tbsp olive oil
  
• 1/2 cup sliced mushrooms
  
• 1/2 cup sliced green onions
  
• 1/2 cup chopped red bell pepper
  
• 1/2 cup chopped yellow or green bell pepper
  
• 6 whole eggs
  
• 1 tsp salt
  
• 1/4 cup milk
  
• .
  
• -- Accompaniments --
  
• 6 slices whole-grain bread
  
• 6 slices honeydew melon
  






Instructions



1. 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 bowl with the remaining salsa ingredients. Toss thoroughly until everything is blended. Cover and refrigerate until ready to use.
   
   
2. 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.
   
   
3. Whisk the eggs, salt and milk together in a small bowl. Coat the bottom of a separate pan with the remaining olive oil and 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.
   
   
4. 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.
   
   
5. 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.
   
   Serves 6