Ingredients:

  • 4 large eggs
  • 1 tbsp unsweetened almond milk
  • 1/4 tsp sea salt
  • 1/8 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup yellow onion, finely diced
  • 1 cup fresh baby spinach, roughly chopped
  • 1/2 cup cremini mushrooms, sliced thin
  • 2 tbsp crumbled feta cheese
  • 1 tsp fresh chives, minced

Instructions:

  1. Dice the red bell peppers, yellow onions, and cremini mushrooms into uniform, small pieces.
  2. Whisk the eggs, almond milk, sea salt, and black pepper in a mixing bowl until the mixture is a uniform pale yellow.
  3. Heat extra virgin olive oil in a 10-inch non-stick skillet over medium-high heat until it shimmers.
  4. Add the diced onions, peppers, and mushrooms to the skillet. Sauté for 3–5 minutes, stirring occasionally, until onions are translucent and mushrooms are browned.
  5. Stir in the chopped baby spinach during the last 30 seconds of sautéing, just until the leaves wilt.
  6. Reduce the heat to medium-low and pour the whisked egg mixture over the vegetables.
  7. Allow the eggs to set for 20 seconds, then use a spatula to gently push the cooked edges toward the center.
  8. Continue folding the eggs in long, slow sweeps until they are set but still slightly moist.
  9. Remove from heat and garnish with crumbled feta cheese and minced fresh chives.