Packed with fresh veggies and protein, this scramble will brighten your dinner and energize your evening!

1

Start by preparing all your vegetables. Dice the red bell pepper, green bell pepper, and onion into small pieces. Rinse the spinach under cold water and set aside.

2

In a large skillet, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until hot.

3

Add the diced onion, red bell pepper, and green bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are tender, stirring occasionally.

4

Add the spinach to the skillet and cook for another 2 minutes, until it's wilted down.

5

In a bowl, crack 6 eggs and add 1 teaspoon of salt and 1/2 teaspoon of pepper. Whisk the eggs until well combined.

6

Pour the eggs over the cooked vegetables in the skillet. Reduce the heat to low and let it simmer for around 5 minutes, stirring gently. Cook until the eggs are fully set.

7

Serve the Garden Veggie Scramble warm. Enjoy a delicious dinner!

4

• Add feta cheese crumbles for a Mediterranean twist.
• Incorporate different vegetables like zucchini or mushrooms for added flavor.
• Spice it up with a dash of hot sauce or a sprinkle of cayenne pepper.

• Make sure the vegetables are evenly chopped for consistent cooking.
• Use a non-stick skillet to prevent the eggs from sticking and make for easier cleanup.
• Feel free to mix in leftover cooked meats or beans for added protein and substance.

• fat: 15g
• protein: 18g
• calories: 250
• carbohydrates: 10g

This dish provides a good balance of protein and healthy fats, making it an excellent choice for a wholesome meal rich in vitamins from the vegetables.

• Forget everything you know about scrambled eggs. Gordon ...
• Veggie Scramble
• Forget everything you know about scrambled eggs. Gordon ...