Egg and veggie scramble

Egg and Veggie Scramble

Ingredients

  • 4 eggs

  • 1/4 cup milk

  • 1 tablespoon olive oil

  • 1/2 cup diced onion

  • 1/2 cup diced bell pepper (any color)

  • 1/2 cup diced zucchini

  • 1/2 cup diced tomato

  • 1/4 cup chopped spinach

  • Salt and pepper to taste

  • 1/4 cup grated cheese (optional)

  • Fresh herbs (such as parsley or chives) for garnish (optional)

Instructions

  • In a bowl, whisk together the eggs and milk. Season with salt and pepper. Set aside.

  • Heat the olive oil in a large non-stick skillet over medium heat.

  • Add the diced onion and bell pepper to the skillet. Sauté for about 2-3 minutes until they start to soften.

  • Add the diced zucchini and cook for another 2 minutes until it begins to brown slightly.

  • Add the diced tomato and chopped spinach to the skillet. Cook for an additional minute until the spinach wilts.

  • Push the vegetables to one side of the skillet and pour the beaten eggs into the other side.

  • Stir the eggs gently with a spatula, allowing them to scramble and cook alongside the vegetables. Continue stirring until the eggs are cooked through but still moist.

  • If desired, sprinkle grated cheese over the eggs and vegetables. Stir to combine until the cheese melts.

  • Remove the skillet from the heat and transfer the egg and veggie scramble to serving plates.

  • Garnish with fresh herbs, if desired.

Serve the Egg and Veggie Scramble hot and enjoy it as a delicious and nutritious breakfast or brunch option.