This vegetable and egg scramble packs protein and flavor into one hearty serving.
In a small nonstick skillet, heat oil over medium. Add onion and bell pepper and cook until onion is translucent, 3 minutes. Season with salt and pepper. Add eggs and cheese and cook, stirring constantly with a rubber spatula, until eggs are set and cheese melts, 1 to 2 minutes. Spoon over toast and sprinkle with parsley.