Sweet Pepper Egg Sandwich

1 teaspoon extra-virgin olive oil

2-3 small sweet peppers, diced (about ¼ cup)

2 tablespoons chopped cherry tomatoes

2 tablespoons chopped green onion

2 large eggs, beaten

½ ounce slice Jack cheese or cheese of choice

1 teaspoon Dijon mustard

2 slices whole-grain bread, toasted

Heat the oil over medium in a small skillet. Add the vegetables to the skillet and stir; cook until just tender, about 2 to 3 minutes. Distribute the veggies evenly in the bottom of the pan and slowly add the eggs, pouring in a circular fashion.

As the eggs begin to bubble and cook along the edges, scrape inward toward the center. When there is a pile of eggs and veggies in the center, use a wide spatula to turn the eggs. It's OK if they fall apart; just turn until the cooked portion is up and the uncooked portion is down. Add cheese and cover the skillet. Remove from the heat and let cheese melt.

Spread the Dijon on the toast, top with egg and cheese mixture and serve immediately.

Serves one.

Nutrition values per serving: 486 calories, 22 g fat (7 g saturated), 27 g protein, 51 g carbohydrates, 12 g fiber, 383 mg cholesterol, 650 mg sodium.

Alicia Ross