This recipe serves one, you can use a bigger pan and more eggs and veggies to serve more.

About 1/2 cup chopped veggies (I use red or yellow pepper, broccoli, carrot, scallions)

Red pepper flakes to taste (or Italian seasoning)

Crumbled bleu cheese (or other cheese) - optional (If using Italian seasoning, choose Parmesan

or Cheddar instead of Bleu)

Spray a small non-stick pan with cooking oil. Salute the veggies over medium-low for 3-4

minutes, or until they start to soften.

Beat the eggs with a couple tablespoons of water, season with salt and pepper, and red pepper

Add the eggs to the veggies, and cover the pan (a plate will work if you don’t have a lid).

Check occasionally. When top is still a little runny, sprinkle on cheese, replace cover. Cook

until eggs are solid. Slide onto a plate to serve.