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

→ Extras

09 - 1 tablespoon olive oil or unsalted butter

10 - 1 tablespoon fresh herbs (parsley, chives, or basil), chopped

# How-To:

01 - Whisk together eggs, milk, salt, and pepper in a medium bowl 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 to the skillet. Sauté for 2 minutes until softened.

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

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

06 - Pour the beaten egg mixture 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 2-3 minutes.

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

# Expert Advice:

01 -

It comes together in 20 minutes, making weekday mornings feel less rushed and more intentional.
The vegetables stay bright and slightly tender, not mushy or overcooked into submission.
You can swap what's in the pan based on what's actually in your fridge, so it never feels repetitive.

02 -

Don't add the spinach too early or it'll turn dark and bitter. That last-minute addition keeps it bright and fresh tasting.
The biggest mistake is cooking the eggs on too high heat, which makes them tough. Patient, gentle heat is what creates those tender scrambles that feel luxurious.

03 -