– olive oil or avocado oil – red bell pepper – handfuls baby spinach – sliced mushrooms – sea salt – ground black pepper – eggs –dairy-free milk (I used unsweetened almond milk) – green onions
Heat a medium nonstick skillet over medium heat, add the oil and let it heat up for a few minutes. Add the bell pepper, mushrooms, spinach, salt, and pepper, and stir. Let the vegetables cook until they start to soften.
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