Energizing Veggie Egg Scramble

🥘 Ingredients

• 2 large eggs
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped spinach
• 2 cherry tomatoes, halved
• 1 tablespoon diced onion
• 1 teaspoon olive oil
• Salt and pepper to taste
• Pinch of paprika (optional)

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl and whisk until combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add diced onion and bell pepper, sauté for 2 minutes until softened.
4. 4
   Add tomatoes and spinach, stir for 1 minute until the spinach is wilted.
5. 5
   Pour the eggs into the skillet and stir gently, cooking until just set.
6. 6
   Season with salt, pepper, and paprika if desired. Serve hot.

📊 Nutritional Information

• Fiber: 2g
• Calcium: 70mg
• Iron: 2mg
• Vitamin C: 35mg
• Vitamin A: 1400IU
• Potassium: 330mg

💡 Cooking Tips

• Use a silicone spatula to gently fold the eggs for a fluffy texture.
• Pre-chop veggies the night before for an even quicker breakfast.
• Avoid overcooking the eggs to retain their creamy texture.
• Season at the end to prevent eggs from becoming watery.