Ham and Veggie Saute with Scrambled Eggs

Whisk together the eggs and egg whites with a generous pinch of salt and pepper. Set aside.

Heat a large non-stick pan over medium-high heat and add a third of the butter. When the butter is melted, add the mushrooms and toss to coat evenly. Cook, stirring occasionally until the mushrooms release their liquid and begin to brown, about 5-10 minutes. Add the garlic and thyme and cook until fragrant. Stir in the ham and cook until warmed through. Transfer to a bowl and set aside. Do not clean the pan.

Add the second third of the butter along with the onion and bell pepper. Season with a bit of salt and cook, stirring occasionally until the peppers are lightly charred and the onions are soft and translucent, about 5 minutes. Transfer to the bowl and set aside. Do not clean the pan.

Add the final third of the butter along with the zucchini. Season with a bit of salt and sauté until lightly browned and tender, about 5-8 minutes. Transfer to the bowl of vegetables and set aside. Stir in most of the parsley, leaving a bit for garnish. Do not clean the pan.

Finally, add the eggs and cook over low heat, stirring to form large curds. Cook to desired doneness and serve along with the vegetables. Garnish with parsley and fresh black pepper and serve.