Scrambled Eggs With Fresh Salsa

1. 1

   Make the salsa: Hold the cilantro under running water to wash off the dirt.

2. 2

   Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients.

3. 3

   Toss thoroughly until everything is blended together.

4. 4

   Cover and refrigerate until ready to use.

5. 5

   Make the eggs: Smear a nonstick medium saute pan with 1/4 teaspoon of the oil and set it over medium heat.

6. 6

   Saute the mushrooms, onions and peppers in the pan, tossing them occasionally, until limp, about 2 minutes.

7. 7

   Remove from the heat.

8. 8

   Whisk the eggs, salt and milk together in a small bowl.

9. 9

   Coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny.

10. 10

    Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula.

11. 11

    Remove from the heat and cover to keep warm.

12. 12

    Cut each bread slice diagonally, put them on a cookie sheet, and toast them under the broiler on the lower rack for less than 30 seconds on each side.

13. 13

    Serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.

* Per serving · 4 servings · Values may vary.