Recipe: Sweet and Spicy Scrambled Eggs

I love how versatile eggs are, and how many kinds of vegetables there are. The possibilities seem endless. I sauteed 1/2 cup chopped onion and 1/3 cup chopped mushroom in about 1/2 tablespoon of olive oil, then added 1/3 of a yellow bell pepper (chopped up) for the last minute or so. This was all seasoned with sea salt, fresh pepper, oregano, and ground red pepper. Then I cooked up 3 eggs (this was a post-workout meal), seasoned with salt and pepper and added the vegetables in. I topped with 2 tablespoons of red salsa and 1 tablespoon of sour cream. I really wish we had green salsa, because I think that would have made this perfect. I loved the blend of the sweet bell pepper and the spicy salsa and ground red pepper.