This is a great breakfast or brunch to start the weekend because it’s one that the whole family will dig into, plus, it’s full of good-for-you veggies. And it’s really simple to throw together; you can search the fridge and add any leftovers you have’be as creative as you want!
To a medium sauté pan over medium heat, add olive oil and potato, and sauté for three minutes. Add red pepper, onion, jalapeño (if using) and mushrooms; cook until vegetables are soft. Add spices and lime juice. Stir to combine.
Add whisked eggs and cheese, and continue scrambling until eggs are set, approximately three minutes.
Divide equally among four plates, and top each with some cilantro, four avocado slices and a big dollop of salsa.
Per serving: 458 calories, 18 g protein, 32 g fat (8 g saturated fat), 31 g carbohydrates, 8 g fibre, 229 mg cholesterol, 627 mg sodium