Loaded Veggie Scramble
Full ingredient list
- 1 tablespoon olive oil
- Onion chopped into small pieces
- Peppers chopped into small pieces
- Mushrooms chopped into small pieces
- 2 cups fresh spinach (or 1/2 cup frozen and thawed spinach)
- 7 eggs, whisked
- Salt to taste
- Pepper to taste
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Preparation
1
Heat oil in a skillet over medium heat.
2
If you’re using onions, saut. those first for 5–7 minutes, or until soft and clear.
3
Add the remaining 2 cups of vegetables into the skillet and season with salt and pepper. Cook until the vegetables are soft (timing will depend on the type of veggie you’re using: most non-starchy veggies take about 5–8 minutes on medium heat; dark leafy greens are more fragile and only require 2–3 minutes).
4
If using frozen spinach, microwave the spinach for 3–4 minutes, then drain the extra liquid.
5
Add in the spinach, stir, and cook until the leaves are gently wilted (1–2 minutes).
6
Pour the whisked eggs over the vegetables and season with some salt and pepper. Let the eggs sit for a moment without stirring to allow them to begin setting.
7
Start stirring the eggs and vegetables together gently with a spatula. Continue to stir slowly, allowing the eggs to cook and scramble with the vegetables.
8
Keep stirring for about 3–5 minutes, until the eggs reach the level of readiness that you like.