Veggie Scramble Recipe

Wash all produce. Dice 1/2 bell pepper into small 1/4-inch pieces. Slice mushrooms thinly. Halve or quarter tomatoes if using cherry; dice if using larger tomatoes. Roughly chop spinach if leaves are large. Mince shallot or finely chop onion. Chop chives if using.

Crack the eggs into a bowl, add 2 tablespoons milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy.

Place the slice of whole-grain bread and seasonal fruit within reach; pat fruit dry if necessary.

Heat a nonstick or stainless steel skillet over medium heat. Add 1 tablespoon olive oil and let warm for 30 seconds.

Add minced shallot/onion and sauté 30–45 seconds until fragrant but not browned.

Add diced bell pepper and sliced mushrooms. Cook, stirring occasionally, 3–4 minutes until peppers are tender-crisp and mushrooms have released moisture and started to brown.

Add the tomatoes and cook 1 minute just to warm them through. Add the spinach and cook 30–60 seconds, stirring, until wilted. Season the vegetables lightly with a small pinch of salt and pepper.

Push the cooked vegetables to one side of the skillet or transfer them to a plate briefly to free the pan surface.

Add a little more oil or a quick swipe of butter if pan looks dry (about 1/2 tsp). Pour the whisked egg mixture into the hot skillet over medium-low heat.

Allow eggs to sit undisturbed 10–15 seconds until they begin to set at the edges. Using a spatula, gently pull the eggs from the edges to the center, forming soft folds. Continue to gently move the eggs until mostly set but still slightly glossy, about 1–2 minutes total.

Return the cooked vegetables to the eggs (if removed) and fold them together for another 10–20 seconds to warm and combine. Sprinkle optional grated cheese over the scramble and let it soften for a few seconds.

Taste and adjust seasoning with additional salt and pepper if needed. Remove pan from heat while eggs are still slightly creamy to avoid overcooking.

While eggs are cooking, toast the whole-grain bread to desired doneness. Spread 1 teaspoon butter or brush with olive oil if desired.

Arrange the veggie scramble on a plate next to the toast and a cup of seasonal fruit. Garnish scramble with chopped chives if using.

Serve immediately.