Hearty Veggie Scramble with Toast
A quick and nutritious breakfast, this hearty veggie scramble combines fluffy eggs with colorful bell peppers, onions, and spinach, served alongside a slice of golden toast.
Equipment
- non-stick pan
- small bowl
- toaster
Ingredients
Main
- 2-3 eggs
- 1 splash milk optional
- 1 Salt and pepper to taste
- 1/4 small onion
- 1/4 bell pepper
- 1 handful fresh spinach
- 1 slice bread
- 1/2 tablespoon oil or butter
Instructions
Cooking Scramble
- Heat a non-stick pan over medium heat with oil or butter.
- Sauté diced onion and bell pepper for 2-3 minutes until softened.
- Add chopped spinach and cook for about 1 minute until wilted.
- Whisk eggs, milk (if using), salt, and pepper in a small bowl.
- Pour whisked eggs over the vegetables and let sit for 30 seconds.
- Gently push cooked edges to the center and continue to stir until eggs are mostly set but still moist.
- Toast one slice of bread until golden while eggs are cooking.
- Serve the scramble immediately with the toasted bread.
Notes
Adjust seasoning to your preference. For a richer scramble, use butter instead of oil or add a touch of cream to the eggs.