Servings: 1

1 tsp. olive oil (or nonstick cooking spray) 1 tsp. olive oil (or nonstick cooking spray)
1/2 cup veggies (sliced mushrooms, spinach) ½ cup veggies (sliced mushrooms, spinach)
4 large egg whites (1/2 cup) 4 large egg whites (½ cup)
2 Tbsp. shredded reduced fat (2%) cheese 2 Tbsp. shredded reduced fat (2%) cheese
1/2 tsp. hot pepper sauce (optional) ½ tsp. hot pepper sauce (optional)
2 slices whole-grain bread, toasted 2 slices whole-grain bread, toasted

Heat oil in medium nonstick skillet over medium heat.
Add veggies, if desired; cook, stirring frequently, for 2 to 3 minutes.
Add egg whites; cook, slowly stirring with a spatula, for 2 to 3 minutes, or until eggs start to set.
Add cheese; cook, stirring frequently, for 2 minutes, or until eggs reach desired consistency.
Drizzle eggs with hot sauce, if desired.
Serve eggs with toast; enjoy immediately.