Eggs are my go-to breakfast, and though I often eat quickly fried eggs with just a slice of sprouted grain toast, this scramble is actually my favorite way to have them. I also eat eggs more often when I cook up a large batch of the vegetables on Sunday and then simply spoon the cooked veg into my eggs and scramble away.
More often though, I'm starting from raw vegetables as I describe here. Sometimes I swap pepper jack cheese for the cheddar, or toss in some other orphaned vegetables from the crisper, but this is my usual scramble. As you can imagine, it's pretty flexible recipe. Go nuts.
Scrambled Eggs With Vegetables
2 teaspoons olive oil
1/4 cup diced yellow onion
1/4 cup diced green bell pepper
1/2 cup diced button mushrooms
1 cup arugula or baby spinach
4 large eggs, beaten
1/4 shredded sharp cheddar
Hot sauce, optional
Warm the olive oil in a nonstick skillet over medium heat. Add the onion, green bell pepper, and mushrooms. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the arugula and continue cooking, just until it begins to wilt. Add the eggs and stir. Using a spatula, push the eggs from the sides of the skillet into the center. When curds begin to form, add the cheddar and continue to move the eggs around the pan until just set.
Serve immediately, with hot sauce if you like.