Servings: 1

1 tsp. olive oil 1 tsp. olive oil
1 cup chopped veggies (peppers, onions, spinach, mushrooms) 1 cup chopped veggies (peppers, onions, spinach, mushrooms)
2 large eggs, lightly beaten 2 large eggs, lightly beaten
1/4 medium avocado sliced ¼ medium avocado sliced
2 tbsp. pico de gallo (or dress tomato salsa) 2 tbsp. pico de gallo (or dress tomato salsa)

Heat oil in medium nonstick skillet over medium-high heat.
Add veggies; cook, stirring frequently, for 4 to 6 minutes, or until veggies are soft. Reduce heat to medium-low.
Add eggs; cook, slowly stirring eggs with a spatula, for 4 to 5 minutes, or until eggs reach desired consistency.
Serve in bowl immediately.

Make a Breakfast Wrap by using 1 (6-inch) whole-grain flour tortilla, warm*  Make a Breakfast Wrap by using 1 (6-inch) whole-grain flour tortilla, warm*