Veggie-Powered Breakfast Scramble

🥘 Ingredients

• 2 large eggs
• 1/3 cup diced bell peppers (mixed colors)
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup chopped onions
• 1 tsp olive oil
• Salt and black pepper to taste
• 1 slice whole wheat toast
• 1 tbsp crumbled feta cheese (optional)

👨‍🍳 Instructions

1. 1
   Heat olive oil in a nonstick skillet over medium heat.
2. 2
   Add onions and bell peppers; sauté for 2-3 minutes until softened.
3. 3
   Stir in spinach and tomatoes and cook for another 1-2 minutes.
4. 4
   In a bowl, whisk eggs with a pinch of salt and pepper.
5. 5
   Pour eggs over the vegetables in the skillet. Gently stir until eggs are just set (about 2 minutes).
6. 6
   Sprinkle feta cheese on top if using, and remove from heat.
7. 7
   Serve immediately with a side of whole wheat toast.

📊 Nutritional Information

• Vitamin A: 1200 IU
• Vitamin C: 30 mg
• Calcium: 110 mg
• Iron: 3 mg
• Fiber: 4 g
• Potassium: 350 mg

💡 Cooking Tips

• Cook on low-medium heat for fluffier eggs.
• Use nonstick spray or a well-oiled pan to prevent sticking.
• Add chili flakes for an extra metabolic boost!
• If dairy-free, skip the feta cheese or use a plant-based alternative.