Scrambled Eggs with Vegetables and Cheese

• 2 large eggs
• salt
• freshly ground black pepper
• nonstick spray
• 1/2 teaspoon olive oil
• about 2 ounces vegetables
• 1 1/2 tablespoons shredded cheese (optional)
• 1/2 tsp butter

Use an 8-inch nonstick pan. Cook the vegetables first in the oil; then cook the eggs in the butter. Combine.

Variations:

• spinach with feta
• broccoli with cheddar
• mushrooms with scallions and swiss cheese
• artichoke hearts with red onion and parmesan
• peas, mints, and goat cheese
• zucchini, basil, scallions, feta, and garlic
• salsa with cheddar
• asparagus, Boursin, and basil
• mixed herbs, onions, and sharp cheese

Yield: 1 serving

Calories: about 250 with cheese, 200 without / Protein: 14-18 g / Fat: 13-16 g / Fiber: 1-2 g

see Eat, Drink & Weigh Less, p. 147-152