Creating this Veggie-Packed Egg Scramble is a breeze, perfect for busy mornings. Follow these simple steps for a delicious and nutritious breakfast:

1. Prepare the Vegetables: Begin by washing and chopping all your vegetables. Dice the onion and bell pepper into small, uniform pieces. Slice the mushrooms and halve the cherry tomatoes. If using spinach, ensure it’s washed and roughly chopped if the leaves are large. Having your vegetables prepped and ready to go will make the cooking process much smoother and faster, especially when you’re in a rush in the morning.
2. Sauté the Aromatics: Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering (but not smoking), add the diced onion. Sauté the onion for about 3-4 minutes, stirring occasionally, until it becomes softened and translucent. Sautéing the onion first releases its aromatic compounds and creates a flavorful base for the scramble.
3. Add the Heartier Vegetables: Introduce the diced bell pepper and sliced mushrooms to the skillet with the onions. Continue to sauté for another 5-7 minutes, stirring occasionally, until the bell pepper is slightly softened and the mushrooms have released their moisture and started to brown. Cooking these heartier vegetables first ensures they are tender and cooked through before the eggs are added. Don’t overcrowd the pan; if you have a lot of vegetables, you might need to sauté them in batches to ensure they cook evenly and don’t steam.
4. Incorporate the Tomatoes and Spinach: Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they just begin to soften and release some of their juices. Next, add the packed spinach to the skillet. It may seem like a lot of spinach, but it will wilt down significantly as it cooks. Stir continuously until the spinach is completely wilted and bright green, usually just a minute or two. Adding the tomatoes and spinach last ensures they retain their freshness and don’t become overcooked and mushy.
5. Whisk the Eggs: While the vegetables are sautéing, crack the eggs into a medium bowl. Add salt and black pepper to the eggs. Whisk vigorously until the yolks and whites are fully combined and slightly frothy. Whisking incorporates air into the eggs, resulting in a lighter and fluffier scramble. Seasoning the eggs directly ensures even flavor distribution throughout the scramble.
6. Pour in the Eggs: Reduce the heat to low-medium. Push the sautéed vegetables to one side of the skillet, creating a small clear space. Pour the whisked eggs into the cleared area of the skillet. Let the eggs cook undisturbed for about 30 seconds to slightly set on the bottom.
7. Scramble the Eggs: Gently begin to scramble the eggs using a spatula or wooden spoon. As the eggs cook and set, push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue this process until the eggs are mostly set but still slightly moist and creamy. Be careful not to overcook the eggs, as this will result in a dry and rubbery scramble. The key to a perfect scramble is gentle cooking and stopping just before they appear fully cooked, as they will continue to cook slightly off the heat.
8. Combine and Finish: Once the eggs are scrambled to your desired consistency, gently fold the sautéed vegetables into the eggs, distributing them evenly throughout the scramble. If using cheese, sprinkle it over the scramble at this point and allow it to melt slightly.
9. Serve Immediately: Remove the skillet from the heat. Garnish with fresh herbs, if desired. Serve the Veggie-Packed Egg Scramble immediately while it’s hot and fluffy. Enjoy this wholesome and flavorful breakfast!