Description
A delicious and nutritious dish made with fluffy scrambled eggs and a variety of fresh vegetables.
Ingredients
Scale
- 4 large eggs
- 1/4 cup milk
- 1/2 cup bell peppers, diced
- 1/2 cup spinach, chopped
- 1/4 cup onion, diced
- 1/4 cup cherry tomatoes, halved
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Instructions
- In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Add the diced onion and bell peppers to the skillet, and sauté for about 2-3 minutes until they begin to soften.
- Stir in the chopped spinach and cherry tomatoes, cooking for an additional 1-2 minutes until the spinach is wilted.
- Pour the egg mixture into the skillet, and let it sit undisturbed for a few moments until the edges start to set.
- Gently stir the eggs with a spatula, pushing them from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are just set but still soft.
- Remove from heat and serve immediately.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Cuisine: American
Keywords: scrambled eggs, scrambled eggs with vegetables, healthy breakfast, easy breakfast recipe