Annie's Great Start Scramble

Jon and I started our 30-day diet. I know, diet is a horrible word, but when you say diet and eat something like this, it's not so bad. I like to make scrambles and throw in a mix of vegetables, meat and cheeses. For this one, I used what vegetables I had, topped it with some Parmesan cheese and salsa and this was enough for both of us. I also whipped up a fruit smoothie with mixed frozen fruit, yogurt and juice (I'll post that recipe later). It's a good way to kick start any day.

(For this recipe, I used only half of the vegetables I cooked so that I will have enough for another scramble.)

Annie's Great Start Scramble
5 eggs
1/4 cup low fat milk
1 medium zucchini
1 red pepper
1 cup torn spinach leaves
1 clove garlic, minced
salt and pepper to taste
Parmesan
salsa

Combine eggs and milk in a bowl and whisk about 1 minute. Set aside. In a skillet, over medium-high, heat about 1 tablespoon of olive oil. Add garlic and stir for about 30 seconds. Add zucchini, red pepper, spinach leaves and season with pepper only (salt brings out water and the vegetables will be watery when added to the eggs). Saute until the red pepper and zucchini are slightly cooked, but still have some crunch, about 3 minutes. Spray another skillet with cooking spray, and heat on medium. Add eggs. Scramble until just soft and add 1/2 of the vegetables. (Set aside the other 1/2 for another scramble). Stir until well mixed and eggs are completely cooked. Season with salt and pepper to taste. Top with shredded Parmesan and salsa. Serves 2.