Healthy Veggie Egg Scramble

1Heat olive oil (1 tablespoon) in a non-stick skillet over medium heat.

2Add diced onions (¼ cup) and cook until translucent, about 2 minutes.

3Stir in diced bell peppers (½ cup) and cook for another 2 minutes until slightly softened.

4Add diced tomatoes (½ cup) and sliced mushrooms (¼ cup), and cook for 3-4 minutes until the vegetables are tender.

5Toss in chopped spinach (¼ cup) and cook until wilted, about 1-2 minutes.

6In a bowl, whisk the eggs (4) until well beaten.

7Pour the beaten eggs (4) into the skillet with the cooked vegetables.

8Gently scramble the eggs (4) with the vegetables until they are cooked through.

9Sprinkle shredded low-fat cheese (¼ cup) over the egg mixture and let it melt for a minute.

10Season with salt and pepper to taste, and serve hot.