So what to do with those leftover roasted veggies from Sunday?  Why not make a Roasted Veggie Egg Scramble?  It’s a great way to add vegetables AND protein to your meal.  Throw them in a skillet with some non stick cooking spray and heat  veggies on medium heat.  In a  large bowl add 1 whole egg and 3 egg whites, 1/4 cup of milk of your choice and whisk the eggs for 2 minutes.    Add eggs to pan and let cook.  Stir to mix eggs and veggies together to scramble.  I do not like wet or underdone eggs so I cook until light brown.  ENJOY!