Scrambled Eggs With Spinach, Cheddar And Romano Over Sauteed Vegetables

• 2 whole Eggs
• 1 whole Egg White
• 1/2 whole Red (or Any Other Color) Bell Pepper
• 1/2 whole Summer Squash (or Zucchini)
• 1/2 whole Vidalia Onion
• 2 Tablespoons Grated Cheddar Cheese
• 2 Tablespoons Shredded Romano Cheese
• 1 clove Garlic, Minced
• 1 dash Milk
• 1 pinch Red Pepper Flakes
• 1 Tablespoon Olive Oil
• 1 cup Baby Spinach (or Arugula, Etc.)
• 1 dash Salt And Pepper, to taste

1. I started off sauteing a vidalia onion in some olive oil, along with half of a red bell pepper and half of a summer squash (basically random vegetables in my fridge). I added some garlic, salt, pepper and red pepper flakes to the vegetables and let them soften for about 10-15 minutes.
2. After putting the cooked veggies in a separate bowl, I beat two eggs and an egg white with a mix of cheddar and Romano cheese and a splash of milk.
3. I scrambled the eggs on medium low. I learned from Barefoot Contessa that the proper way to scramble eggs is nice and slow so they retain moisture. I used to scramble my eggs on medium high to high heat.
4. Anyways, once the eggs started to set, I mixed in some baby spinach leaves (as much as I'd like to be one, I'm not a big fan of arugula's lemon-y pepperness). After the eggs finished scrambling, I ceremoniously dumped them on top of my mixed vegetables.

eggs, egg white, red, summer, vidalia onion, cheddar cheese, romano cheese, clove garlic, milk, red pepper, olive oil, arugula, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/scrambled-eggs-with-spinach-cheddar-and-romano-over-sauteed-vegetables/ (may not work)