Veggie Breakfast Scramble

• 2 teaspoons Olive Oil
• 1/4 cups Mushrooms, Sliced
• 1/4 cups Onion, Chopped
• 1 ear Corn On The Cob, Corn Removed From Cob
• Salt And Pepper
• 2 pinches Cumin
• 2 whole Eggs
• 2 whole Egg Whites
• 1 Tablespoon Milk
• 1/4 cups Cheddar Cheese, Shredded
• 5 dashes Hot Sauce
• 1/2 whole Avocado, Pitted And Chopped
• 1/4 cups Tomatoes, Chopped

1. Heat olive oil in a skillet over medium heat. Add mushrooms, onion, and corn, and then sprinkle with salt pepper and a couple of pinches of cumin. Saute for 5-7 minutes until tender and then set aside and cover to keep warm. Keep the skillet ready to cook the eggs.
2. Beat eggs, egg whites, milk, cheese, a few dashes of hot sauce (more if you can handle the spice), and a pinch of salt and pepper until combined. Add egg mixture to the skillet heated to medium heat. Let eggs set for a little less than a minute and then stir up with a spatula. Repeat this until eggs are cooked through, about 2-3 minutes. Then add in both the vegetables that were already cooked, as well as the avocado and tomato. Serve immediately.

olive oil, ubc, ubc, cob, salt, cumin, eggs, egg whites, milk, ubc, avocado, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/veggie-breakfast-scramble/ (may not work)