mexican breakfast scramble

ingredients:
1 tbsp olive oil
2 eggs
1/3 cup zucchini slices
1/4 cup each yellow, orange, & red bell pepper, cut into chunks
1 Rudi's gluten free plain tortilla
2 one inch cubes (see notes below) Boar's Head vermont cheddar cheese
1 tbsp Newman's Own medium pineapple salsa
salt & pepper

what to do:
crack eggs into small cup, poke yolks & stir with spoon until mixed, set aside
shred cheese cubes, set aside
tear up tortilla into 1 inch pieces, set aside
heat olive oil in no-stick skillet on medium
add zucchini & bell peppers to oil & saute until they start to brown
add tortilla pieces to oil & saute for another minute
pour eggs over all & continually stir with spatula as eggs cook
when eggs are no longer slimy, sprinkle cheese on top & add salsa
mix everything well, add salt & pepper to taste

makes:
2 small servings (about 305 calories each)
garnish with some corn tortilla chips if you like

notes:
the egg and tortilla always stick to the bottom of my skillet despite stirring
...my husband valiantly cleans the skillet later (he likes this recipe)

Boar's Head vermont cheddar is from the deli counter at Kroger
Newman's pineapple salsa is the safest i've found so far, but salsa always has fodmaps so use only a bit

one serving: