Veggie-Packed Scrambled Eggs

Ingredients

• 4 large eggs
• 1/4 cup milk (or milk alternative)
• 1/2 cup bell peppers, diced (a mix of colors)
• 1/2 cup tomatoes, diced
• 1/2 cup fresh spinach leaves
• 1/4 cup red onion, finely chopped
• 1/4 cup shredded cheddar cheese (optional)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh herbs for garnish (e.g., chives, parsley, or cilantro)

Instructions

1. In a bowl, whisk together the eggs and milk. Season with a pinch of salt and black pepper.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the finely chopped red onion and sauté for 2-3 minutes until it becomes translucent.
4. Add the diced bell peppers and sauté for an additional 2-3 minutes until they begin to soften.
5. Stir in the diced tomatoes and cook for 1-2 minutes until they start to release their juices.
6. Add the fresh spinach leaves and cook for another 1-2 minutes until they wilt.
7. Pour the egg mixture over the sautéed vegetables.
8. Gently scramble the eggs with the vegetables, stirring continuously until they are cooked to your liking.
9. If using, sprinkle the shredded cheddar cheese over the eggs and let it melt.
10. Garnish your Veggie-Packed Scrambled Eggs with fresh herbs of your choice.
11. Serve the scrambled eggs hot, with whole-grain toast or a side of mixed greens for a nutritious breakfast or brunch.

These Veggie-Packed Scrambled Eggs are a colorful and healthy way to start your day. Enjoy the combination of fluffy eggs and a variety of vibrant vegetables!