Scrambled Eggs with Veggies

Instructions

1. 1

   Prepare the eggs

   • In a small bowl, crack the eggs.
   • Add the unsweetened almond milk and black pepper.
   • Whisk together until the mixture is pale yellow and slightly frothy.
2. 2

   Sauté the vegetables

   • Heat the olive oil in a small non-stick skillet over medium heat.
   • Add the chopped onion and bell pepper.
   • Cook for 3-4 minutes, stirring occasionally, until the vegetables are soft.
3. 3

   Scramble the eggs

   • Pour the whisked egg mixture into the skillet with the vegetables.
   • Let the eggs sit for about 20-30 seconds until the edges begin to set.
   • Gently push the eggs from the edges toward the center with a spatula, creating soft curds.