Veggie Breakfast Scramble

Heat olive oil in a skillet over medium heat. Add mushrooms, onion, and corn, and then sprinkle with salt pepper and a couple of pinches of cumin. Saute for 5-7 minutes until tender and then set aside and cover to keep warm. Keep the skillet ready to cook the eggs.

Beat eggs, egg whites, milk, cheese, a few dashes of hot sauce (more if you can handle the spice), and a pinch of salt and pepper until combined. Add egg mixture to the skillet heated to medium heat. Let eggs set for a little less than a minute and then stir up with a spatula. Repeat this until eggs are cooked through, about 2-3 minutes. Then add in both the vegetables that were already cooked, as well as the avocado and tomato. Serve immediately.