**Get ready to indulge in a delectable dish that is both healthy and hearty- scrambled eggs with veggies! The dish is packed with flavor, texture, and color that will leave you feeling satisfied and energized. To create this scrumptious meal, I use a 10-inch non-stick skillet, allowing for easy cooking and cleanup. I start by heating 2 tablespoons of olive oil in the skillet over medium heat. Once the oil is hot, I add in finely chopped onions, diced red, green and yellow peppers, and sliced mushrooms. I sauté the vegetables for about 5-7 minutes, or until they become tender and slightly caramelized. Next, I add in the halved cherry tomatoes and roughly chopped spinach, cooking for an additional 2-3 minutes until they have wilted. In a separate bowl, I whisk 8 large eggs with 1/4 cup of milk, adding a pinch of salt and pepper to taste. Once the vegetables are cooked to perfection, I pour the egg mixture into the skillet, stirring gently to combine with the vegetables. I continue to cook the mixture, occasionally stirring and folding the eggs over, until they are cooked through but still moist. To finish, I sprinkle a cup of grated cheese over the top of the eggs and vegetables, allowing it to melt and become golden brown under the broiler for about 2-3 minutes. I serve the scrambled eggs and vegetables hot, garnished with fresh herbs like basil, and a drizzle of balsamic glaze or vinegar, adding an extra pop of tangy sweetness. With its vibrant colors and bold flavors, this dish is sure to be a hit at any meal! --ar 5:7 --q 2 --v 5** - Image #3 <@855847712955826216>
Get ready to indulge in a delectable dish that is both healthy and hearty scrambled eggs with veggies The dish is packed with flavor, texture, and color that will leave you feeling satisfied and energized. To create this scrumptious meal, I use a 10inch nonstick skillet, allowing for easy cooking and cleanup. I start by heating 2 tablespoons of olive oil in the skillet over medium heat. Once the oil is hot, I add in finely chopped onions, diced red, green and yellow peppers, and sliced mushrooms. I sauté the vegetables for about 57 minutes, or until they become tender and slightly caramelized. Next, I add in the halved cherry tomatoes and roughly chopped spinach, cooking for an additional 23 minutes until they have wilted. In a separate bowl, I whisk 8 large eggs with 14 cup of milk, adding a pinch of salt and pepper to taste. Once the vegetables are cooked to perfection, I pour the egg mixture into the skillet, stirring gently to combine with the vegetables. I continue to cook the mixture, occasionally stirring and folding the eggs over, until they are cooked through but still moist. To finish, I sprinkle a cup of grated cheese over the top of the eggs and vegetables, allowing it to melt and become golden brown under the broiler for about 23 minutes. I serve the scrambled eggs and vegetables hot, garnished with fresh herbs like basil, and a drizzle of balsamic glaze or vinegar, adding an extra pop of tangy sweetness. With its vibrant colors and bold flavors, this dish is sure to be a hit at any meal