15-Minute Veggie-Packed Breakfast Scramble

• 4 large eggs
• 1/4 cup milk
• 1/2 cup diced bell peppers (red, yellow, or green)
• 1/4 cup finely chopped onion
• 1/2 cup spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional)

Instructions

1. In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika (if using), salt, and pepper until well combined and slightly frothy.
2. Heat olive oil in a non-stick skillet over medium heat. Add the diced bell peppers and chopped onion. Sauté for 3-4 minutes until softened and fragrant.
3. Add the chopped spinach and cherry tomatoes to the skillet. Cook for another 1-2 minutes until spinach wilts slightly and tomatoes soften.
4. Pour the egg mixture evenly over the vegetables in the skillet. Let it cook undisturbed for about 20 seconds.
5. Using a spatula, gently stir and fold the eggs from the edges to the center, allowing the uncooked egg to flow underneath. Continue cooking and stirring occasionally until eggs are softly set but still moist, about 3-4 minutes.
6. Sprinkle shredded cheddar cheese over the scramble and cover the skillet with a lid for 1-2 minutes to melt the cheese.
7. Remove from heat and serve immediately, optionally garnished with fresh herbs like parsley or chives.

Chef tips

• Substitute milk with any plant-based milk or water for a lighter scramble.
• Use any vegetables you have on hand like mushrooms, zucchini, or frozen peas to customize the recipe.
• For a dairy-free option, omit the cheese or use a vegan cheese alternative.
• Cook on medium to medium-low heat to avoid overcooking and keep eggs tender and creamy.