1/4 cup skim milk
1/2 plum tomatoe
a small piece of green bell pepper
a couple of leafs of arigula and/or cilantro – optional
1/4 tsp salt
Stir all ingredients in the ceramic microwave-safe cup.
Microwave for about 1 1/2 – 2 minutes. The eggs will be half done. Stir again and microwave for another 1 – 1 1/2 minutes. The eggs will be hot – let them cool for a little bit. Great with toasted rye bread.
Recipe coutersy Henrietta Dombrovskaya, http://hettiecooking.wordpress.com/2013/12/15/scrambled-eggs-with-vegetables-in-a-cup/