Veggie Scrambler

4 organic or free range eggs
1 cup each zucchini, squash, onion, red and green bell pepper
1 T. organic butter
1/4 cup grated cheese

* Lightly beat eggs in bowl.
* Chop vegetables into small pieces.
* Melt butter over medium heat in a cast iron pan, and cook vegetables until crisp-tender.
* Add eggs and cook like an omelet - tilting the pan to allow uncooked egg to go underneath.
* Just before eggs are done, sprinkle cheese on top.

Excellent at breakfast with herbed potatoes, or anytime with leafy green salad. Serves 4.

Note: 1 lb. tofu can be used instead of eggs. Break up tofu and "scramble".