Vegetable Egg Scramble

Ingredients

• 2 large eggs
• 1 tablespoon water
• 1 teaspoon extra-virgin olive oil
• 1 cup assorted chopped raw vegetables (onions, red bell peppers, tomatoes, broccoli, zucchini, summer squash, asparagus, mushrooms, etc.)
• 1 pinch sea salt
• 1 pinch freshly ground black pepper
• 2 tablespoons chunky tomato salsa

Directions

1. In a small bowl, whisk together the eggs and water until well-mixed.
2. In a small cast iron pan, heat the oil over medium heat, and add the vegetables. Sauté until the vegetables are tender but still crisp (about 2–3 minutes).
3. Add the eggs by pouring over the vegetables. Cook, stirring constantly, until the eggs are scrambled and set.
4. Season with sea salt and black pepper, and top with the salsa.