Veggie Loaded Scramble

Serves 2


2 tbsp extra-virgin olive oil

1/2 medium red onion, chopped 

1 bell pepper, chopped

1/2-1 cup sliced mushrooms

1-2 cups baby spinach

1 cup halved cherry tomatoes

3-4 large eggs, lightly beaten 

Salt and pepper to taste 


  1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook until slightly soft, about 4-5 minutes. Add the mushrooms and cook until soft, about 4-6 minutes. Add in the spinach and cherry tomatoes, and cook until the spinach is slightly wilted, about 2-3 minutes. 

  2. Add the beaten eggs, and cook until the eggs are set, about 2-3 minutes. Sprinkle with salt and pepper to taste, and gently stir to scramble the eggs. Cook for an additional 1-2 minutes, or until eggs and veggies are cooked to desired doneness. 

Ben Mastracco