Edamame-Spinach Scramble

1 large egg
2 egg whites or 1/3 cup egg substitute
1 Tbsp. milk
1 teaspoon olive oil
(or substitute canola oil)
1 1/2 cup fresh raw spinach leaves
1/3 cup shelled edamame, frozen or thawed
1/8 cup finely chopped red bell pepper
1/8 cup finely chopped sweet or yellow onion
1 teaspoon minced garlic
1/3 cup grated cheese (Colby or mild cheddar)
1 medium tomato, chopped
2 teaspoons chopped parsley or basil (optional)
Salt and pepper to taste

Add egg and egg whites or egg substitute and milk to a large bowl and whisk until smooth; set aside.

Add olive oil to nonstick medium frying pan and heat over medium-high heat. When hot, add spinach, edamame, bell pepper, onion, and garlic and sauté (about 2-3 minutes).