Scrambled Eggs with Spinach, Cheddar and Romano over Sauteed Vegetables

I started off sauteing a vidalia onion in some olive oil, along with half of a red bell pepper and half of a summer squash (basically random vegetables in my fridge). I added some garlic, salt, pepper and red pepper flakes to the vegetables and let them soften for about 10-15 minutes.

After putting the cooked veggies in a separate bowl, I beat two eggs and an egg white with a mix of cheddar and Romano cheese and a splash of milk.

I scrambled the eggs on medium low. I learned from Barefoot Contessa that the proper way to scramble eggs is nice and slow so they retain moisture. I used to scramble my eggs on medium high to high heat.

Anyways, once the eggs started to set, I mixed in some baby spinach leaves (as much as I’d like to be one, I’m not a big fan of arugula’s lemon-y pepperness). After the eggs finished scrambling, I ceremoniously dumped them on top of my mixed vegetables.