# What you'll need:
→ Eggs and Dairy
01 - 4 large eggs
02 - 2 tablespoons milk or dairy-free alternative
03 - Salt and freshly ground black pepper to taste
→ Vegetables
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup fresh baby spinach leaves
06 - 1/4 cup red bell pepper, diced small
07 - 1/4 cup zucchini, diced small
08 - 2 tablespoons red onion, finely minced
→ Cooking Fat and Garnish
09 - 1 tablespoon olive oil or unsalted butter
10 - 1 tablespoon fresh parsley, chives, or basil, chopped
# Method:
01 - Whisk together eggs, milk, salt, and pepper in a medium bowl until thoroughly combined and slightly frothy. Set aside while preparing vegetables.
02 - Heat olive oil or butter in a non-stick skillet over medium heat until shimmering or melted.
03 - Add red onion and bell pepper to the skillet. Sauté for 2 minutes, stirring frequently, until onions become translucent and peppers begin to soften.
04 - Stir in zucchini and cherry tomatoes. Cook for another 2-3 minutes, stirring occasionally, until tomatoes start to release their juices and zucchini becomes tender-crisp.
05 - Add spinach leaves and toss gently with vegetables. Cook for approximately 1 minute until spinach just begins to wilt but retains vibrant color.
06 - Pour beaten egg mixture evenly over the sautéed vegetables. Allow the eggs to rest undisturbed for 30 seconds until edges begin to set.
07 - Gently push cooked edges toward the center with a heat-resistant spatula, tilting the skillet to allow uncooked egg to flow into the empty spaces. Continue this folding motion until eggs are just set but remain soft and creamy, approximately 2-3 minutes.
08 - Remove skillet from heat immediately when eggs reach desired consistency. Sprinkle with fresh herbs and serve while hot.
