# What You Need:
→ Eggs
01 - 4 large eggs
02 - 2 tablespoons milk or dairy-free alternative
03 - Salt and black pepper to taste
→ Vegetables
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup baby spinach leaves
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup zucchini, diced
08 - 2 tablespoons red onion, finely chopped
→ Finishing
09 - 1 tablespoon olive oil or unsalted butter
10 - 1 tablespoon fresh herbs such as parsley, chives, or basil, chopped
# Directions:
01 - In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
02 - Heat olive oil or butter in a non-stick skillet over medium heat.
03 - Add red onion and bell pepper to the skillet. Sauté for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes to the skillet. Cook for 2 to 3 minutes, stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour the beaten egg mixture over the vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping the eggs from the edges toward the center.
07 - Continue to cook, stirring occasionally, until the eggs are just set but still soft and fluffy, approximately 2 to 3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.
