Florentine Veggie Scramble

This wake-up-worthy, delectable breakfast meal is loaded with color, flavor and goodness...so simple and easy to make and is so tasty!

FLORENTINE VEGGIE SCRAMBLE
Prep Time: 5 minutes
Cook Time: 10 minutes

INGREDIENTS:

2 tablespoons butter

1/2 onion, diced

1 cup cherry tomatoes, halved

1 cup fresh baby spinach

6 large eggs

1/4 cup half-and-half*

Kosher salt and black pepper to taste

1/2 cup grated Swiss cheese

DIRECTIONS:

1. Egg mixture: Mix together the eggs, half-and-half, and salt and pepper until combined.

2. In a large skillet, melt the butter and saute the onion until light golden brown, 3 to 4 minutes. Add the tomatoes and spinach and cook for 1 minute, until the spinach wilts slightly.

3. Pour the egg mixture.

4. Stir and cook the eggs until they're almost completely set, add the Swiss cheese and stir until the cheese melts.

Serve it with toast and fresh fruit for break, lunch and dinner!

Enjoy!

*Substitute for half-and-half: 

For 1 cup of half-and-half use 3/4 cup whole milk + 1/4 cup heavy cream.

Recipe from The Pioneer Woman