Egg & Veggie Scramble

ingredients

2 tablespoons olive oil
1/2 red onion, thinly sliced wedges
1 red bell pepper, large diced
1 orange bell pepper, large diced
2-3 cups baby spinach
1 tablespoon chopped chives or other fresh herbs (optional)
4-5 eggs, whisk well
¼ cup shredded cheese
Salt to taste
Fresh ground black pepper

Any toppings like avocado slices or sauces of choice

make it!

In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the shredded cheese, fresh herbs, kosher salt, and plenty of fresh ground pepper. Set aside.
Add 1-2 tablespoons of olive oil to a large skillet.
Over medium high heat, cook the onion and peppers until just tender with edges turning brown.
Reduce the heat in the skillet to low. Add a pinch of salt and the baby spinach. Cook for 30 seconds until wilted.
Remove the veggies, place on a plate, and set aside.
Wipe the skillet clean, if desired. Add 1 tablespoon of oil and on low heat pour in the eggs.
Use a flat spatula and begin to scramble as they cook. Stir constantly until cooked to preference.
Add the vegetables to the eggs in the skillet. Stir a bit until combined and warmed.
Serve and enjoy!