½ a small sliced onion
1 TB of olive oil
1 zucchini, shredded
½ a diced bell pepper
½ a cup of halved cherry tomatoes
¼ cup of green salsa
¼ C shredded Monterey jack cheese
Sauté ½ a small sliced onion in a TB of olive oil, about 4 minutes until tender. Add 1 zucchini, shredded, along with ½ a diced bell pepper, and sauté for 3 more minutes. In a separate bowl, beat two eggs with a pinch of salt, and then add to the zucchini mixture. As soon as the eggs are starting to set, add ½ a cup of halved cherry tomatoes, ¼ cup of green salsa, and ¼ C shredded Monterey jack cheese. Toss together gently and let cook until cheese is just melted. Salt and pepper to taste.