Cheesy Vegetable Breakfast Scramble

Dice 1 medium bell pepper, 1 small zucchini, and 1/2 medium onion into small, even pieces (about 1/4 inch). Halve 1 cup of cherry tomatoes.

In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Heat a large non-stick skillet over medium heat and add 2 tablespoons of olive oil.

Add the diced onion to the skillet and cook for 2-3 minutes until translucent.

Add the diced bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.

Sprinkle 1/2 teaspoon dried oregano over the vegetables and stir to combine.

Add 2 cups of baby spinach to the skillet and cook for 1-2 minutes until wilted.

Pour the egg mixture into the skillet with the vegetables. Reduce heat to medium-low.

Using a spatula, gently pull the edges of the eggs toward the center as they begin to set, allowing uncooked egg to flow to the edges. Continue this process for about 3-4 minutes.

When eggs are about 75% set but still moist, sprinkle 1 cup of shredded cheddar cheese and the halved cherry tomatoes over the top.

Cover the skillet with a lid and cook for another 2-3 minutes until the cheese is melted and eggs are fully set but still moist.

While the eggs finish cooking, toast 4 slices of whole grain bread and spread with 2 tablespoons of butter.

Remove the scramble from heat and garnish with 2 tablespoons of chopped fresh chives.

Serve the scramble hot with buttered toast on the side.