Loaded Veggie Egg Scramble

Method

1. 1

   Crack the eggs into a bowl with the milk, season with salt and pepper, and whisk until fully blended.

2. 2

   Melt the butter in a nonstick skillet over medium heat and add the mushrooms; cook until they release their liquid and it evaporates, about 5 minutes.

3. 3

   Add the bell pepper and cook until just softened, about 3 minutes.

4. 4

   Stir in the spinach and cook just until wilted, about 1 minute.

5. 5

   Pour in the eggs, let them sit undisturbed for 20 seconds, then push and fold gently with a spatula until barely set.

   💡 Pull the pan off the heat while the eggs still look a touch wet — they keep cooking in the residual heat.

6. 6

   Scatter the cheddar over the top, fold once more, and cover off the heat for 1 minute to melt.

7. 7

   Serve immediately.