Gluten-Free Scrambled with Veggies Eggs

Ingredients

• 6 Large Eggs
• 2 tablespoons Milk (dairy or non-dairy gluten-free)
• 1/4 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 1 tablespoon Olive Oil
• 1/2 cup Onion, diced
• 1/2 cup Bell Pepper (any color), diced
• 1 cup Mushrooms, sliced
• 2 cups Spinach, chopped
• 1/2 cup Cherry Tomatoes, halved
• 1 clove Garlic, minced
• 2 tablespoons Fresh Herbs (chives, parsley), chopped
• 1/2 cup Gluten-Free Cheddar Cheese, shredded

Instructions

1. 1

   In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

2. 2

   Heat the olive oil in a large skillet over medium heat.

3. 3

   Add the diced onion and bell pepper to the skillet and cook for 3-5 minutes, or until softened.

4. 4

   Add the sliced mushrooms and minced garlic to the skillet and cook for another 3-5 minutes, or until the mushrooms are tender.

5. 5

   Stir in the chopped spinach and cherry tomatoes and cook until the spinach wilts, about 1-2 minutes.

6. 6

   Pour the egg mixture into the skillet with the vegetables.

7. 7

   Cook the eggs, gently stirring and scraping the bottom of the pan, until they are set but still slightly moist.

8. 8

   Sprinkle the shredded cheddar cheese over the scrambled eggs and vegetables.

9. 9

   Cook for another minute until the cheese is melted.

10. 10

    Garnish with fresh herbs and serve immediately.