Quick Veggie & Egg Scramble

1. 1
   prep

   Prep the vegetables.

   1.Finely chop the onion, dice the bell pepper, deseed and dice the tomato.

   2.Roughly chop the spinach and set all vegetables aside.

   3.Chop the parsley for garnish.
2. 2
   prep

   Whisk the eggs.

   1.Crack 8 large eggs into a medium mixing bowl.

   2.Add 2 tablespoons milk, 1 pinch salt, and 1 pinch black pepper.

   3.Whisk vigorously until fully blended and slightly frothy, about 30 seconds.

   TIPAdding milk makes the scramble softer and creamier. Whisk well — incorporated air gives fluffier eggs.
3. 3
   saute · ~5 min

   Sauté the aromatics and bell pepper.

   1.Melt 1 tablespoon butter in a non-stick skillet over medium heat.

   2.Add the chopped onion and cook until softened and translucent, about 3 minutes.

   3.Add the diced bell pepper and cook for 2 more minutes until slightly tender.

   TIPKeep the heat at medium — you want the vegetables soft, not browned.
4. 4
   saute · ~2 min

   Add tomato and spinach.

   1.Add the diced tomato to the skillet and cook 1 minute until just softened.

   2.Add the chopped spinach and stir until wilted, about 30 seconds.
5. 5
   saute · ~3 min

   Scramble the eggs.

   1.Reduce heat to low. Pour the whisked eggs evenly over the vegetables.

   2.Let sit undisturbed for 20 seconds until the edges just start to set.

   3.Using a heatproof spatula, gently push the eggs from the edges toward the center.

   4.Continue folding and stirring slowly until eggs are softly set but still slightly creamy, about 2-3 minutes.

   TIPLow heat and patience are the secrets to soft, creamy scrambled eggs. Remove from heat while they still look slightly wet — carryover heat finishes the cooking.
6. 6
   garnish

   Garnish and serve immediately.

   Sprinkle with fresh chopped parsley and serve hot right from the skillet.

   TIPScrambled eggs wait for no one — have plates ready and serve right away for the best texture.

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