When I eat this zesty, creamy breakfast it makes my day! I love it with mini croissants and a turkey sausage. This is a blank canvas; add your favorite things, maybe even some olives or fresh herbs. Enjoy!
Heat a small non-stick skillet over medium heat. Add the butter or cooking spray, then add roasted red pepper, onion and mushrooms. While onion mixture sautees, beat the eggs together with a touch of water or half and half.
After the veggie mixture is softened, pour in the eggs and start scrambling. After you add egsg, add feta cheese and continue to cook until the eggs are a bit moist, or to your liking. Add pepper to taste.
(I like to add more feta than 1/8 cup. I basically throw in how much I want and don't measure)