Breakfast Vegetable Scramble

Prep the vegetables: Thinly slice the red onion . Large dice the bell pepper .

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, kosher salt , and plenty of fresh ground pepper. Or, complete Step 1 of the Tofu Scramble .

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.

Cook the eggs or tofu: Keep 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 .

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.