Rainbow Veggie and Egg Scramble

1.Heat the olive oil in a large non-stick skillet over medium heat.

2.Add the diced onion and sauté for about 2-3 minutes until translucent.

3.Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.

4.Add the diced bell pepper and zucchini to the skillet, cooking for about 4-5 minutes until they begin to soften.

5.Stir in the chopped baby spinach and halved cherry tomatoes, cooking for another 2 minutes until the spinach wilts and the tomatoes soften slightly.

6.In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.

7.Pour the beaten eggs into the skillet over the sautéed vegetables, gently stirring to combine everything.

8.Cook for 2-3 minutes, stirring occasionally, until the eggs are just set but still fluffy and moist.

9.Remove from heat and garnish with chopped parsley or chives before serving.