Scrambled Eggs with Roasted Potatoes.

148  grams		small red potato cubed
1  teaspoon		coconut oil
1		large egg(s)
2  tablespoons		low fat milk
1  pinch		table salt
1  pinch		black pepper
1		spray coconut oil spray spray
1/4  cup		uncooked bell pepper(s) sliced, sautéed
1/4  cup		uncooked onion(s) sliced, sautéed
1/4  cup		(shredded) cheese
1		Egg White - Cooked

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Preheat oven to 450°F degrees and coat a large baking sheet with cooking spray. Toss potatoes with oil and season to taste with salt and pepper and optional spices or herbs. Spread potatoes evenly across baking sheet leaving space between cubes. Roast for 30 minutes or until well browned, stirring half-way through.

Next, in a small bowl, whisk together eggs, milk, salt and pepper. Coat a small skillet with cooking spray; heat over medium heat. Add eggs; cook, stirring, 2 minutes. Add vegetables and continue to cook, scrambling, until eggs set, 3 to 5 minutes more; sprinkle with cheese. Serve with potatoes and tea.