1 sm. tomato, diced
1/2 yellow onion, chopped
1 zucchini, sliced and quartered
3 oz. fresh mushrooms, sliced
1/4 c. green bell pepper, chopped
2 tbsp. chili salsa
6 egg whites, beaten
4 pieces whole wheat toast
Dash of pepper to taste

In a non-stick skillet, saute first 5 ingredients (use non-stick spray). Add salsa and pepper. While mixture simmers, pour egg whites into pan, stirring while it cooks to keep from sticking. Cook until egg whites are set. Spoon over toast. Serves 2 to 3.