Ingredients

• 4 large eggs
• 2 tablespoons milk or unsweetened almond milk
• 1 teaspoon olive oil
• 1/2 cup sliced mushrooms
• 1/2 cup diced red bell pepper
• 1/4 cup diced onion
• 1 cup fresh baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh chives or green onion

Instructions

1. Whisk the eggs and milk together in a small bowl. Season lightly with salt and black pepper and set aside.
2. Heat the olive oil in a large nonstick skillet over medium heat.
3. Add the mushrooms, bell pepper, and onion. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the spinach, tomatoes, garlic powder, and smoked paprika. Cook for another 1 to 2 minutes, until the spinach has wilted.
5. Reduce the heat to medium-low and pour the egg mixture into the skillet.
6. Cook gently, stirring and folding the eggs with the vegetables until the eggs are just set but still soft.
7. Remove from the heat and fold in half of the feta cheese.
8. Divide between two plates and top with the remaining feta and chopped chives or green onion.

Notes & Tips

• Avoid overcooking the eggs. Removing the skillet from the heat while they are still slightly glossy will give you a softer, fluffier scramble.
• Use whatever vegetables you have available. Broccoli, zucchini, asparagus, or leftover roasted vegetables all work well.
• For additional protein, add diced cooked chicken or turkey sausage.
• For a little heat, add red pepper flakes or a few dashes of hot sauce.
• Serve with sliced avocado for an even more filling breakfast.