Ingredients:

  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup zucchini, diced
  • 1 cup fresh baby spinach, roughly chopped
  • 8 large eggs
  • 2 tbsp whole milk
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Whisk together the eggs, milk, salt, and pepper in a bowl until the mixture is a uniform pale yellow with no visible streaks of egg white.
  2. Heat the olive oil in a 12-inch non-stick skillet over medium heat. Add the diced onion, bell pepper, and zucchini.
  3. Sauté for 4–5 minutes, stirring occasionally, until the onions are translucent and the peppers have softened.
  4. Stir in the chopped spinach and cook just until it wilts, approximately 30 seconds.
  5. Turn the heat down to medium-low. Pour the egg mixture over the vegetables and let it sit undisturbed for about 20 seconds until the edges start to set.
  6. Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.
  7. When the eggs look mostly set but still slightly glossy, sprinkle the shredded cheddar cheese over the top.
  8. Fold one last time to incorporate the cheese and remove from heat immediately. Garnish with fresh parsley if desired.