Scrambled Eggs with Fresh Salsa

Heat the olive oil in a large non-stick skillet over medium heat for about 1 minute until shimmering.

Add the sliced mushrooms to the hot oil and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their moisture.

Stir in the sliced green onions, red bell pepper, and yellow or green bell pepper, cooking for another 2-3 minutes until the vegetables are tender-crisp.

In a separate bowl, whisk together the eggs (or egg whites), skim milk, and salt until well combined and smooth.

Pour the egg mixture into the skillet with the vegetables, stirring gently but continuously with a spatula.

Continue cooking for 3-4 minutes, stirring frequently, until the eggs are set but still slightly moist, being careful not to overcook them.

Divide the scrambled eggs among four plates and serve immediately.