Scrambled Eggs with Veggies

1. 1
   prep

   Prep the vegetables.

   1.Finely dice the onion and bell pepper.

   2.Roughly chop the spinach and set aside separately.
2. 2
   mix · ~1 min

   Whisk the egg mixture.

   Crack eggs into a mixing bowl. Add milk, salt, and black pepper. Whisk vigorously for 30 seconds until fully combined and slightly frothy.

   TIPVigorous whisking incorporates air, giving you fluffier curds.
3. 3
   saute · ~4 min

   Sauté the onion and bell pepper.

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

   2.Add diced onion and bell pepper. Cook until softened, about 3-4 minutes.

   TIPDon't let the butter brown — medium heat keeps it golden.
4. 4
   saute · ~1 min

   Wilt the spinach.

   Add the chopped spinach to the skillet and stir for 30-45 seconds until just wilted. Spread the vegetables evenly across the pan.

5. 5
   other · ~3 min

   Scramble the eggs gently.

   1.Pour the whisked egg mixture evenly over the vegetables.

   2.Let it set for 20 seconds, then use a spatula to push the eggs from the edges toward the center.

   3.Continue folding gently until the eggs form soft, creamy curds and no liquid remains, about 2-3 minutes.

   TIPTurn off the heat when the eggs are still slightly glossy — carryover cooking will finish them without drying out.
6. 6
   serve

   Serve immediately.

   Transfer the scrambled eggs to plates and serve right away while hot and creamy.

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