Veggie Recipe

Prepare and chop

Wash all produce. Dice tomatoes into 1/2-inch pieces (about 2 cups). Remove seeds and membrane from the green bell pepper and dice to make about 1 cup. Clean mushrooms and slice to yield 1 cup. Peel and finely chop the onion to make 1 cup. Rinse and dry baby spinach; roughly chop if leaves are large to make 2 cups.

Heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter melts and foams, add the chopped onion. Sauté for 3–4 minutes, stirring occasionally, until translucent and starting to soften.

Add the sliced mushrooms and diced green pepper to the skillet. Cook 4–5 minutes, stirring occasionally, until mushrooms release moisture and begin to brown and peppers soften.

Add the diced tomatoes and chopped spinach to the pan. Cook 1–2 minutes more, stirring, until the spinach wilts and the tomatoes warm through. Season the vegetable mixture lightly with 1/4 teaspoon of the salt and a pinch of pepper. Transfer the cooked vegetables to a bowl and set aside.

In a medium bowl, crack the 6 eggs. Add 1 tablespoon milk, the remaining 3/4 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy, about 30 seconds.

Wipe the skillet clean (or use a second 10-inch skillet). Return the skillet to medium-low heat and add a small pat of butter or a light spray of oil to coat the surface.

Pour the beaten eggs into the preheated skillet. Let eggs sit undisturbed for 20–30 seconds, then gently stir with a spatula, pushing cooked edges toward the center and tilting the pan to allow uncooked eggs to flow to the edges. Continue until eggs are about 70% set but still slightly runny (soft-scrambled stage), about 1–2 minutes.

Fold the reserved cooked vegetables into the eggs evenly. Reduce heat to low and continue to cook for 30–60 seconds until eggs finish setting but remain moist. Taste and adjust seasoning if needed.

Sprinkle the 1 cup shredded cheddar cheese evenly over the eggs and vegetable mixture. Cover the skillet with a lid or a large plate for 1 minute to allow the cheese to melt.

Remove from heat. If using, chop 2 tablespoons fresh herbs and sprinkle over the eggs. Give everything a gentle fold to combine and serve immediately.

Serve: Divide the veggie scramble among 3 plates (or to 3 servings). Optionally garnish with extra herbs, a grind of black pepper, or a drizzle of hot sauce.