Healthy Breakfast Scramble with Vegetables

Ingredients

• 2 Eggs
• 0.25 cup bell pepper (diced)
• 1 cup fresh spinach (roughly chopped)
• 0.25 cup cherry tomatoes (halved)
• 0.5 medium avocado (sliced)
• 1 teaspoon olive oil
• 0.25 teaspoon garlic powder
• 0.125 teaspoon black pepper (freshly ground)
• 1 tablespoon fresh chives (chopped, for garnish)

Instructions

1. 1

   Heat olive oil in a non-stick pan over medium heat. Add diced bell pepper and cook for 2 minutes until slightly softened.

   Tip: Don't overcook the peppers - they should retain some crunch

2. 2

   Add cherry tomatoes to the pan and cook for 1 minute until they start to release their juices.

   Tip: The tomatoes will add natural moisture to the scramble

3. 3

   Add spinach to the pan and cook for 30 seconds until wilted. Sprinkle with garlic powder and black pepper.

   Tip: Spinach wilts quickly, so don't overcook it

4. 4

   Crumble silken tofu into bite-sized pieces and add to the pan with vegetables. Gently fold everything together for 2-3 minutes until tofu is heated through and slightly golden.

   Tip: Keep the heat at medium to avoid overcooking the eggs

5. 5

   Remove from heat and transfer to a plate. Top with sliced avocado and garnish with fresh chives. Serve immediately.

   Tip: Add avocado just before serving to keep it fresh

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