Ingredients:

  • 1 tbsp (14g) unsalted butter
  • ½ cup (75g) yellow onion, finely diced
  • 1 medium (120g) red bell pepper, diced
  • 1 medium (100g) zucchini, diced into small cubes
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • ¼ cup (15g) scallions, sliced
  • 6 large eggs
  • 2 tbsp (30ml) whole milk
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper
  • ¼ tsp (1g) garlic powder
  • ½ cup (50g) shredded sharp cheddar cheese

Instructions:

  1. Heat the butter or oil in your skillet over medium-high heat. Toss in the diced onion, red bell pepper, and zucchini. Sauté for 4–6 minutes, stirring occasionally, until the edges of the onions are translucent and the peppers have softened.
  2. Stir in the baby spinach and the white parts of the scallions, cooking just until the spinach wilts (about 60 seconds).
  3. While the vegetables cook, whisk the eggs, milk, salt, pepper, and garlic powder in a bowl until the mixture is a uniform pale yellow with no streaks of white.
  4. Using your spatula, push the cooked vegetables to the outer perimeter of the pan. Pour the egg mixture directly into the center.
  5. Let the eggs sit undisturbed for 30 seconds. Gently push the eggs toward the center, folding them over themselves as they set.
  6. Once the eggs are nearly cooked but still look slightly moist (about 2 minutes), sprinkle the cheese and scallion greens over the top.
  7. Fold the vegetables back into the eggs and remove the pan from the heat immediately.