Hearty Breakfast Egg & Veggie Scramble

1.In a medium bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika until well combined and slightly frothy.

2.Heat olive oil or butter in a non-stick skillet over medium heat until shimmering.

3.Add the chopped onions and diced bell peppers to the skillet and sauté for 3-4 minutes until softened and fragrant.

4.Stir in the diced tomatoes and chopped spinach, cooking for an additional 2 minutes until the spinach wilts and tomatoes soften slightly.

5.Add the cooked lean meat to the skillet and stir to combine, warming it through for about 1 minute.

6.Pour the egg mixture evenly over the vegetables and meat in the skillet. Let it sit undisturbed for about 20 seconds to begin setting.

7.Using a spatula, gently stir and fold the eggs with the vegetables and meat, creating soft curds. Continue cooking and stirring occasionally for 2-3 minutes until eggs are fully cooked but still moist.

8.Remove the skillet from heat and gently fold in the cooked oats, mixing evenly to incorporate them into the scramble.

9.Taste and adjust seasoning with additional salt and pepper if needed.

10.Serve the hearty egg and veggie scramble immediately, accompanied by fresh fruit slices on the side for a balanced and energizing breakfast.