Southwest Breakfast Scramble

I realized this week that I had not posted any breakfast recipes in a while, so here is a great one that we tried recently. This is perfect for a weekend breakfast but it would also be great for a "breakfast for dinner" evening. One reason I love this recipe so much is that it has veggies in it. Most Americans do not eat enough veggies each day, so this is a great way to get some great nutrition first thing in the morning.

I like to make this scramble and put some inside a whole wheat pita. It would also be good in a tortilla or just by itself.

Southwest Breakfast Scramble
Serves: 4
Adapted by: http://www.multiplydelicious.com/thefood/2012/01/southwest-scramble/

Ingredients:
8 eggs or Eggbeater Substitute - I use 100% Pure EggWhites
2 mild chicken sausages (pork or sausage will be fine also, just try to do reduced fat)
1/2 teaspoon oregano
1/2 teaspoon paprika
1 green zucchini, diced
1/2 red bell pepper, finely diced
1/2 orange bell pepper, finely diced
1 plum tomato, chopped
1/4 cup fresh cilantro, chopped
salt and pepper, to taste
1 teaspoon extra virgin olive oil

Directions:
-In a medium mixing bowl, whisk together the eggs, oregano, and paprika. Set aside.
-In a large nonstick skillet (I use a cast iron skillet), heat 1 teaspoon olive oil. Add the sausage, zucchini, bell peppers, and tomato and saute, stirring constantly, just until the sausage is fully cooked and the veggies are crisp tender. Drizzle the egg mixture over the top and stir constantly just until the eggs are cooked and fluffy, about 3-5 minutes. Season with salt and pepper.
-Serve warm

Enjoy! :)