Veggie-Packed Scrambled Eggs

1.In a medium bowl, whisk together the eggs and milk until well combined and slightly frothy. Set aside.

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

3.Add the diced bell peppers and chopped onion to the skillet. Sauté for about 3-4 minutes until they are softened and fragrant.

4.Stir in the chopped spinach and halved cherry tomatoes, cooking for an additional 2 minutes until the spinach wilts and the tomatoes are slightly softened.

5.Sprinkle the garlic powder, paprika, salt, and pepper over the vegetables, mixing well to combine.

6.Pour the egg mixture into the skillet over the sautéed vegetables. Allow it to sit for a few seconds until the edges start to set.

7.Using a spatula, gently stir the eggs, pushing them from the edges towards the center. Continue to cook, stirring occasionally, until the eggs are fully cooked but still soft and creamy, about 3-4 minutes.

8.Remove from heat and serve immediately, garnished with additional cherry tomatoes or fresh herbs if desired.