1. Preheat oven to 425F. Spray a baking sheet with vegetable oil.
2. Place asparagus, red pepper and zucchini on a baking sheet. Bake for 20-25 minutes until tender and slightly browned. Peel skin from red pepper. Chop vegetables finely and add artichokes.
3. In large non stick skillet sprayed with vegetable oil, add eggs. On medium heat, cook for 2 minutes until sides begin to cook. Add diced vegetables and goat cheese, continue cooking until egg is set. With a spatula, flip in half and continue cooking for 1 minute. Place on serving plate along side couscous.
4 asparagus, trimmed
1/2 red pepper
1/2 small zucchini sliced in half lengthwise
2 canned, drained artichoke hearts diced
3 eggs, beaten or 3/4 cup egg substitute
1/3 cup crumbled goat cheese