Scrambled Eggs With Mixed Vegetables And Side Salad Recipe

Ingredients:

- 4 large eggs - 1/2 cup bell peppers, diced - 1/2 cup spinach, chopped - 1/4 cup onions, diced - 1/4 cup tomatoes, diced - Salt and pepper to taste - 1 tablespoon olive oil Side Salad: - 2 cups mixed greens - 1/4 cup cherry tomatoes, halved - 1/4 cup cucumber, sliced - 1/4 cup red onions, thinly sliced - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Salt and pepper to taste

Instructions:

1. In a medium bowl, whisk together the eggs with a pinch of salt and pepper. 2. Heat the olive oil in a non-stick pan over medium heat. 3. Add the diced onions, bell peppers, and tomatoes to the pan. Sauté for 3-4 minutes until the vegetables are softened. 4. Add the chopped spinach to the pan and cook until wilted. 5. Pour the whisked eggs into the pan with the vegetables. 6. Stir gently and continuously until the eggs are fully cooked and scrambled, about 2-3 minutes. 7. Remove the pan from heat and set aside. Side Salad: 1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onions. 2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. 3. Drizzle the dressing over the salad and toss to combine. 4. Serve the scrambled eggs alongside the side salad.