Veggie Scrambled Eggs

Ingredients

• 6 Large eggs
• 2 cups Baby spinach
• 1 cup Cherry tomatoes, halved
• 1/2 cup Shredded cheddar cheese
• 1 tbsp Butter
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Crack the eggs into a bowl, season with salt and pepper, and whisk until fully combined and frothy (about 2 minutes).

2. 2

   Heat a nonstick skillet over medium heat and melt the butter (about 1 minute). Add the cherry tomatoes and cook for 2 minutes until they begin to soften.

3. 3

   Add the spinach and cook, stirring, until wilted, about 1 minute.

4. 4

   Pour in the eggs and cook over medium-low heat, gently folding with a spatula, for 3-4 minutes until soft curds form and eggs are nearly set.

5. 5

   Sprinkle the cheese over the eggs, remove from heat, and fold until melted and eggs are fluffy. Serve immediately.