Eggs and Vegetable Scramble

Instructions:

1. Heat the oil in a large non-stick pan over medium heat.
2. Add the mushrooms, bell peppers and tomatoes to the pan, cook for 5-7 minutes, or until softened.
3. While the vegetables are cooking, beat the eggs in a bowl with salt and pepper.
4. Pour the eggs into the pan and scramble with the cooked vegetables.
5. Once the eggs are almost fully cooked, add the spinach and cheese. Stir until the spinach is wilted and the cheese is melted.
6. Adjust the seasoning with additional salt and pepper, if needed.
7. Serve steaming hot for a delicious and healthy breakfast.