Southwest Sunday Eggs

It's snowing...and we don't drive in snow. Snow is pretty to look at and we love it but we don't love traveling anywhere in it. We should be outside trying to get our car stuck in the half inch of snow so we can be recused by our future dates, but alas we are in our warm home in our comfy clothes. Being that we turned the heat up to 80 we decided to make a breakfast reminiscent of warmer climates. The southwest bedecked us. Lucky for us, we had a red onion, mushrooms and avocado on hand because of the aforementioned no snow driving. We scrambled us some eggs with sour cream and cheese, with a touch of arugula. Perfection on a plate. It was the perfect way to start this beautifully, snowy day!

Southwest Sunday Eggs

1/4 chopped red onion
2 large button mushroom, chopped
1/4 cup arugula, finely chopped
2 eggs
3/4 cup egg substitute
2 Tbsp sour cream
1/4 cup shredded cheddar cheese
salt and pepper, to taste
1/2 avocado, sliced

Heat a large skillet over medium-high heat. Coat with cooking spray, add onion, mushroom and arugula and saute until tender, about 4 minutes. Meanwhile, whisk eggs, egg substitute and sour cream together, season with salt and pepper. Reduce heat on skillet to low, remove pan from heat and add the egg mixture and cheese to the onion mixture. Return to heat and slowly scramble eggs until cooked. Divide among 2 plates and top with avocado slices.

Yields 2 servings