Slice: several small mushrooms
Chop: 1/2 of a red bell pepper
Melt in a small frying pan: about 1 t coconut oil or butter
Add: a spoonful of julienned sun-dried tomatoes
the chopped vegetables
a pinch or two of salt
some black pepper
Cook over medium-low heat for about 5 minutes, stirring occasionally.
Add: the green part of a couple of green onion, cut up with scissors
some fresh basil leaves, cut up with scissors
Stir those in.
Add: two eggs, lightly beaten
As the eggs start to cook, lift up the edges to let the raw egg flow under.
If you are more talented than I am, flip the whole thing over to cook the other side.
If you are smarter than I am, cook the top under the broiler, like a fritatta.
If you are hungry and in a hurry, try to flip it in as big of pieces as you can, and call it a scramble.
When it is almost cooked through, top with: grated Pecorino Romano cheese
a bit more green onion top
If I had some pesto, I would have added that, and other herbs, like oregano or rosemary would also be nice additions.
