Mouthwatering Egg and Vegetable Skillet with Melted Mozzarella

1In a bowl, whisk the eggs (6) and set them aside.

2In a large skillet over medium heat, sauté the chopped onion (1) until translucent, about 3-4 minutes.

3Add the diced tomatoes (2) and sliced bell pepper (1) to the skillet and cook for an additional 5 minutes until the vegetables are slightly soft.

4Sprinkle the paprika (1 tsp), cumin (½ tsp), garlic powder (½ tsp), onion powder (½ tsp), chili powder (¼ tsp), black pepper (¼ tsp), and cayenne pepper (¼ tsp) over the vegetables. Stir well to combine the spices.

5Pour the whisked eggs (6) over the vegetable mixture in the skillet. Cook, stirring occasionally, until the eggs (6) are scrambled and fully cooked, about 5-7 minutes.

6Sprinkle the shredded mozzarella cheese (1 cup) over the cooked eggs (6) and vegetables. Cover the skillet with a lid and let the cheese melt, about 2 minutes.

7Once the cheese has melted, remove the skillet from heat and let it sit for a minute to allow the flavors to meld together.

8Serve the mouthwatering egg and vegetable skillet hot, garnished with fresh herbs if desired. Enjoy!