Ingredients
Method
Cooking
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the diced bell peppers and sauté for 1-2 minutes until they soften.
- Toss in the chopped spinach and cook for another minute until wilted.
- In a bowl, whisk the eggs, adding a pinch of salt and pepper.
- Pour the eggs into the skillet with the vegetables.
- Stir gently until the eggs are just set but still creamy, about 2-3 minutes.
- Optional: Sprinkle feta cheese over the top and let it melt slightly.
- Remove from heat and garnish with fresh herbs if desired.
Notes
This breakfast is versatile! Serve it with toasted whole-grain bread or fresh fruit. Store leftovers in an airtight container in the fridge for up to 2 days.
