Egg and Vegetable Scramble

# What You'll Need:

→ Eggs

01 - 4 large eggs

02 - 2 tablespoons milk or dairy-free alternative

03 - Salt and black pepper to taste

→ Vegetables

04 - 1/2 cup cherry tomatoes, halved

05 - 1/2 cup baby spinach leaves

06 - 1/4 cup red bell pepper, diced

07 - 1/4 cup zucchini, diced

08 - 2 tablespoons red onion, finely chopped

→ Finishing

09 - 1 tablespoon olive oil or unsalted butter

10 - 1 tablespoon fresh herbs such as parsley, chives, or basil, chopped

# How To Make It:

01 - In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

02 - Heat olive oil or butter in a non-stick skillet over medium heat.

03 - Add red onion and bell pepper, sautéing for 2 minutes until softened.

04 - Add zucchini and cherry tomatoes, cooking for another 2 to 3 minutes while stirring occasionally.

05 - Stir in spinach and cook until just wilted, approximately 1 minute.

06 - Pour the beaten eggs over the vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping the eggs from the edges toward the center.

07 - Continue to cook, stirring occasionally, until the eggs are just set but still soft and fluffy, approximately 2 to 3 minutes.

08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Expert Tips:

01 -

It tastes elegant enough to impress someone at your table, but honest enough that you won't stress about execution.
Twenty minutes from cold pan to warm plate means breakfast doesn't have to be a production.
The vegetables keep everything light and colorful, so you actually feel nourished instead of sluggish afterward.

02 -

Low to medium heat is your friend because high heat turns scrambled eggs grainy and tough, and you'll regret rushing.
The eggs continue to cook slightly after you remove the pan from heat, so pulling them away when they still look a touch wet is actually the right move.

03 -