VeggieLoaded Scrambled Eggs

These scrambled eggs are packed with colorful veggies, making them not just delicious but also a great way to start your morning!

Ingredients:

• 8 eggs
• 1 green bell pepper, chopped
• 2-3 green onions, sliced
• 1-2 medium tomatoes, diced
• 1 cup frozen spinach (or fresh if available)
• 2-3 cloves minced garlic
• 1-2 tbsp vegetable oil or butter for cooking
• Salt and pepper to taste
• Optional: Shredded cheese for topping

Cooking Instructions:

1. Prepare the Eggs: In a large bowl, crack the eggs and whisk them together until well combined. Season with salt and pepper to taste.

2. Sauté the Vegetables: In a large skillet over medium heat, add the vegetable oil or butter. Once hot, add the chopped green bell pepper and sauté for about 5 minutes until softened. Add the green onions, diced tomatoes, garlic, and frozen spinach, stirring until the spinach is heated through.

3. Cook the Eggs: Pour the whisked eggs into the skillet with the cooked vegetables. Allow them to sit for a few seconds before gently stirring with a spatula. Cook, stirring occasionally, until the eggs are just set but still creamy.

4. Add Cheese (optional): If you’re using cheese, sprinkle it on top of the eggs in the last minute of cooking and cover the skillet briefly to allow it to melt.

5. Serve: Remove from heat and serve the veggie-loaded scrambled eggs warm, perhaps with toast or tortillas on the side if you desire.

Flavor Profile:

These Veggie-Loaded Scrambled Eggs are savory and satisfying, enriched by the freshness of the tomatoes and the earthiness of the spinach. The bell pepper adds a slight sweetness, while the herbs and spices bring everything together in a delightful, comforting dish.

I hope you enjoy preparing this tasty breakfast, dear! If you have any adjustments or questions while cooking, just let me know!