Veggie Scramble

Mix together the eggs, half-and-half, salt, and pepper. Set aside.

Heat a nonstick skillet over medium heat and melt the butter. Cook the onions for several minutes, until golden brown. Add the tomatoes and spinach and sprinkle with salt and pepper. Stir to begin to wilt the spinach, then pour in the eggs.

Reduce the heat to low and stir, cooking slowly, until soft curds form. Add the Swiss and continue stirring/folding until the eggs are cooked.

Serve with toast and fresh fruit for breakfast, lunch, or dinner!

Optional: Add hot sauce, salsa, Sriracha, pesto, or anything you’d like to the egg mixture.