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.