Breakfast Recipe

Prep vegetables and eggs

Dice the bell pepper and onion, halve the cherry tomatoes, chop the chives, and roughly chop the spinach if leaves are large. Crack the eggs into a medium bowl, add the milk, salt, and pepper; whisk until combined and slightly frothy.

Cook aromatics and protein

Heat a nonstick skillet over medium heat. Add the olive oil and butter. When the butter foams, add the diced onion and bell pepper and sauté 3–4 minutes until softened and translucent. Add the diced ham or bacon and cook 2–3 minutes until warmed and slightly browned. Add the cherry tomatoes and spinach and cook 1–2 minutes until spinach wilts.

Pour eggs and finish

Reduce heat to medium-low. Spread the vegetables and protein evenly across the skillet. Pour the egg mixture over the vegetables and let it sit undisturbed for about 30 seconds to begin setting. Using a spatula, gently pull the set edges toward the center, tilting the pan so uncooked egg flows to the edges. Continue until eggs are mostly set but still slightly creamy, about 2–3 minutes.

Add cheese and herbs

Sprinkle the shredded cheddar evenly over the eggs, cover the skillet with a lid for 1 minute to melt the cheese. Remove from heat, sprinkle chopped chives on top, and adjust seasoning with additional salt and pepper if needed.

Toast the bread while eggs cook: place slices in toaster or in a separate skillet over medium heat with 1 tsp butter and toast until golden, about 2–3 minutes per side. Serve the toast alongside the eggs.

Serve: Slide the scrambled vegetable and ham mixture onto plates and serve immediately with toast.