Happy 2014 EVERYONE! What’s your resolution? Any chance it is food related? Whether it is or isn’t this particular breakfast dish I am sharing with you won’t break the caloric bank anyway. It’s a protein-packed recipe filled with tons of veggies and just a sprinkle of cheese to give it some tangy kick. Who’s in?

Ingredients

• 3 egg whites + 1 yolk
• 1 tablespoon butter (oil is fine as well; I like butter for scrambling eggs and since we are mainly using egg whites I’m ok with it.)
• 1/2 cup shredded cheddar cheese
• 1 green pepper seeded chopped
• 1/2 yellow onion chopped
• 10 small portabella mushrooms cleaned and quartered
• Pinch of salt and ground pepper

Directions

1.) In a small bowl whisk together eggs and ¼ cup cheese. (Do not over-mix or the protein compounds will break apart.)
2.) Melt butter in a small non-stick skillet over a medium heat.
3.) Add in onions and cook until just translucent. Now add in peppers and mushrooms and season with salt and pepper.

4.) Pour the egg mixture into the pan and let it set for a few seconds and then stir carefully with the veggies until there is no liquid left (a spatula works best).
5.) Push eggs to the center of the pan and remove when they are cooked to your liking.

6.) Sprinkle remaining cheese evenly on top as soon as the eggs leave the pan. (I like to add the cheese last as well to get a big flavor punch.)
7.) Season with additional salt and pepper. ENJOY!

Nic’s tips: As with most my recipes, feel free to sub in another cheese or add some fresh herbs.