Scrambled Eggs & Vegies w/FF Cheese & Salsa

1/4  cup		Yellow Onion - Fresh, Chopped
1/4  cup		Cooked Zucchini - Sliced
1/2  cup		Mushrooms - Fresh, Sliced
1/4  cup		Green Bell Pepper - Fresh, Chopped
1/4  cup		Broccoli - Cooked, Drained, Chopped
1  dash		Table Salt
1  pinch		Ground Black Pepper
2  tablespoons		Water
1/4  cup		Kraft Free Cheddar Cheese - Shredded, Fat Free
1/2  cup		Pace Chunky Salsa
1		Pam Butter Flavor Cooking Spray
1/2  cup		Egg Beaters Egg Substitute
1		Large Egg - Raw

Tip: For nutritional information on all the ingredients in Scrambled Eggs & Vegies w/FF Cheese & Salsa just click on each ingredient name. Then adjust the serving size for any Scrambled Eggs & Vegies w/FF Cheese & Salsa ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Spray a large non-stick skillet with cooking spray. Add onion, zucchini, mushrooms, bell peppers, and cilantro and saute for 5 minutes or until vegetables are soft. Add broccoli to pan and give a good stir. Beat eggs and egg beaters lightly with water and season with salt and pepper. Add eggs to pan and let set for a 2 minutes, stirring and lifting eggs with a spatula to ensure egg is cooked. Turn off heat and sprinkle with cheese allowing cheese to melt. Slide eggs onto a serving plate and serve with salsa.