Breakfast Vegetable Scramble

Ingredients:

1. 2 tablespoons olive oil
2. 1/2 red onion
3. 1 red bell pepper (or 1/2 red and 1/2 orange)
4. 4 cups baby kale or spinach
5. 1 tablespoon chopped chives or other fresh herbs
6. 4 eggs or this Tofu Scramble
7. ¼ cup shredded Colby cheese or crumbled goat cheese (optional)
8. ¼ teaspoon salt
9. Fresh ground black pepper
10. Avocado slices, for serving

Instructions:

1. Prep the vegetables: Thinly slice the red onion. Large dice the bell pepper.
2. Prep the eggs or tofu: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the shredded cheese, fresh herbs, salt, and plenty of fresh ground pepper. Or, complete Step 1 of the Tofu Scramble.
3. Cook the vegetables: Heat the olive oil in a large skillet over medium-high heat. When hot, add the onion and peppers. Cook 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.
4. Cook the eggs or tofu: Keep the heat on low. Pour in the eggs. Cook for 20 to 30 seconds. When the eggs just start to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute. Or, complete Step 2 of the Tofu Scramble.
5. Add the vegetables and serve: Add the veggies back to the pan with the eggs or tofu. Stir for a few seconds until combined and warmed. Serve immediately.