Vegetable Breakfast Scramble

Prep Time: 8 minutes

Cook Time: 7 minutes

Ingredients

• 2 tablespoons olive oil

• 1/2 red onion

• 1 red bell pepper (or 1/2 red and 1/2 orange)

• 4 cups baby kale or spinach

• 1 tablespoon chopped chives or other fresh herbs

• 4 eggs or Tofu

• ¼ cup shredded Colby cheese or crumbled goat cheese

• ¼ teaspoon salt

• Fresh ground black pepper

• Avocado slices, for serving

Instructions

1. Prep the vegetables: Thinly slice the red onion and dice the bell pepper.

2. Prep the eggs or tofu: In a medium bowl, crack the eggs and whisk them together until well beaten. Stir in the shredded cheese, fresh herbs, salt, and ground pepper. and

3. Cook the vegetables: Heat the olive oil in a large skillet over medium-high heat. When hot, add the onion and peppers. Cook for 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.

4. Cook the eggs or tofu: Keep the heat on low. Pour in the eggs. Cook for 20 to 30 seconds. When the eggs are just starting to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute.

5. Add the vegetables and serve: Add the veggies back to the pan with the eggs or tofu. Stir for a few seconds until combined and warmed and serve.