Vegetable Herb Scramble with Whole Wheat Toast

Instructions

1. 1

   Prepare the egg mixture

   • In a medium bowl, crack the eggs.
   • Add the low-fat milk, salt-free seasoning blend, and black pepper.
   • Whisk vigorously for about 1 minute until the mixture is light, frothy, and uniform in color.
2. 2

   Sauté the vegetables

   • Heat the olive oil in a large non-stick skillet over medium heat.
   • Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent.
   • Add the minced garlic and cook for another 30 seconds until fragrant.
   • Add the diced red bell pepper and cook for 3-4 minutes, stirring occasionally, until it begins to soften.
3. 3

   Cook the scramble

   • Add the fresh spinach to the skillet and stir until it has just wilted, about 1-2 minutes.
   • Pour the whisked egg mixture over the vegetables in the skillet.
   • Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
   • Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this process until the eggs are about 90% cooked but still slightly moist.
4. 4

   Finish and serve

   • Remove the skillet from the heat. The residual heat will finish cooking the eggs.
   • Stir in the freshly chopped chives and dill.
   • Serve immediately with whole wheat toast.