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