Ingredients:

  • 6 large eggs
  • 2 tbsp whole milk
  • 1/4 tsp fine sea salt
  • 1/8 tsp cracked black pepper
  • 1 tbsp unsalted butter
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup yellow onion, finely diced
  • 1/4 cup fresh baby spinach, finely chopped
  • 1/4 cup zucchini, peeled and finely diced
  • 1/4 cup shredded mild cheddar cheese
  • 1 tsp melted butter

Instructions:

  1. Melt 1 tbsp of butter over medium heat. Add the diced onion and bell pepper, sautéing for 2-3 minutes until the onion is translucent and the pepper is softened.
  2. Stir in the zucchini and spinach for the final 60 seconds until the spinach has wilted. Remove vegetables from the pan and set aside on a plate.
  3. Wipe the skillet clean and add the remaining 1 tsp of melted butter over medium-low heat.
  4. Whisk the eggs, milk, salt, and pepper in a bowl until no streaks of white remain, then pour the egg mixture into the skillet.
  5. Let the eggs sit undisturbed for 30 seconds. Using a silicone spatula, gently push the cooked edges toward the center to create large, soft curds.
  6. When the eggs are 80% set but still look slightly wet, fold the sautéed vegetables back into the pan.
  7. Sprinkle the shredded cheese over the top, fold one last time, and immediately remove the pan from the heat to let residual heat finish the cooking.