PREP TIME – 10 MIN
PORTION SIZE – 2
Breakfast for dinner with lots of color and nutrients with green peppers, red onions, spinach and mushrooms.
• 2 teaspoons olive oil
• 1/4 cup diced red 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 cup shredded sharp cheddar
• Salt and pepper to taste
Warm the olive oil in a non-stick 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 spinach 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.