A savory breakfast or light dinner featuring sautéed mushrooms and peppers folded into fluffy eggs.

Heat olive oil in a non-stick skillet over medium heat.
Add the mushroom and bell pepper vegetable mix to the skillet and sauté for 5-7 minutes until softened.
In a bowl, whisk the eggs with salt and black pepper until well combined and fluffy.
Per serving
Pour the eggs into the skillet with the sautéed vegetables and cook, stirring gently, until the eggs are just set, about 3-4 minutes.
Remove from heat and sprinkle with fresh parsley before serving.