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Cheesy Veggie Scrambled Eggs

Soft, cheesy scrambled eggs folded with quick-cooking vegetables, ready in under ten minutes.
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Prep Time 3 minutes
Cook Time 6 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 2 tbsp milk
  • 1 tbsp butter
  • 1/2 cup baby spinach
  • 1/4 cup diced bell pepper
  • 1/4 cup diced tomato
  • 1/3 cup shredded cheddar
  • Salt and pepper to taste

Method
 

  1. Beat the eggs with the milk and a pinch of pepper.
  2. Melt the butter in a non-stick pan over medium heat. Add the pepper and cook 2 minutes, then add the spinach and tomato and cook 1 minute.
  3. Reduce the heat to low and pour in the eggs. Stir gently and slowly, pushing the curds around, for 2-3 minutes.
  4. When the eggs are just set but still glossy, stir in the cheese, season with salt, and serve immediately.

Notes

Swap in mushrooms, onions or leftover cooked veg - just make sure watery vegetables are cooked down first so the eggs do not go runny.