Ingredients:

4 large eggs
4 large egg whites
½ teaspoon salt
1 tablespoon olive oil
½ red bell pepper, chopped
1 cup sliced white mushrooms
2 scallions, thinly sliced
½ teaspoon dried thyme
teaspoon black pepper

Directions:

Beat together eggs, egg whites, and ¼ teaspoon of salt in medium bowl.

Heat oil in large nonstick skillet over high heat. Add bell pepper, mushrooms, scallions, thyme, remaining ¼ teaspoon salt, and the black pepper; cook, stirring, until vegetables are softened, about 5 minutes.

Reduce heat to medium. Pour egg mixture into skillet. Cook until eggs begin to set, about 1½ minutes, pushing egg mixture toward center of skillet to form large soft curds. Cook eggs until set, about 3 minutes longer.