4 Eggs, slightly beaten

Salt and pepper, to taste

1 Tablespoon vegetable oil

1/3 cup tomatoes, chopped

1/3 cup bell peppers, diced

1/3 cup mushroom, sliced

1 In a medium bowl, combine the eggs, salt and pepper. Set aside.

2 In a small nonstick skillet, heat the oil over medium heat. Add the vegetables and cook uncovered, stirring occasionally, for about 5 minuets, or until slightly tender.

3 Pour the egg mixture over the vegetables. Cook over low heat until the eggs are cooked through. Serve immediately.