Rainbow Veggie Scramble

A quick and colorful egg scramble with fresh vegetables and cheese, perfect for a speedy and nutritious breakfast.

Ingredients

• 5 Large Eggs
• 1/4 medium Onion
• 1 clove Garlic
• 1/2 cup diced (any color) Sweet Peppers
• 1/2 cup halved Grape or Cherry Tomatoes
• 1 cup (optional) Fresh Spinach
• 1/4 cup (optional) Shredded Cheese
• 1 tsp Butter or Oil
• To taste Salt and Black Pepper

Instructions

1. Finely dice the onion and mince the garlic. Dice the sweet peppers and halve the grape or cherry tomatoes. If using spinach, roughly chop it.
2. Whisk eggs in a medium bowl with a pinch of salt and pepper until well combined.
3. Heat butter or oil in a non-stick pan over medium heat.
4. Add diced onion and sweet peppers and cook until softened, about 3-5 minutes.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Add grape or cherry tomatoes and spinach (if using) and cook until spinach is wilted and tomatoes are slightly softened, about 1-2 minutes.
7. Pour the whisked eggs into the pan with the vegetables.
8. Cook, stirring gently with a spatula, until the eggs are set but still moist and fluffy.
9. If using, sprinkle shredded cheese over the eggs during the last minute of cooking and let it melt.
10. Taste and adjust seasoning with salt and pepper.
11. Serve immediately.

Cuisine: American

Suitability: Vegetarian

Prep Time: 5 mins

Cook Time: 10 mins

Serving Size: 3

Meal Type: breakfast