Recipe 1: Cheesy Veggie Egg Skillet

1. Heat olive oil in a non-stick skillet over medium heat. Add bell peppers and onion, sautéing for 3-4 minutes until softened.

2. Toss in spinach and cook for 1-2 minutes until wilted. Season with salt, pepper, and optional chili flakes.

3. In a bowl, whisk the eggs until smooth. Pour evenly over the sautéed veggies.

4. Let the eggs set for 1 minute, then gently stir with a spatula to create soft curds. Cook for 3-4 minutes until just set.

5. Sprinkle shredded cheddar cheese over the top. Cover the skillet for 1-2 minutes to melt the cheese.

6. Serve warm and enjoy!

Recipe 2: Garlic Herb Scrambled Eggs with Toast

1. Toast the whole-grain bread slices until golden brown. Set aside.

2. In a non-stick pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

3. In a bowl, whisk the eggs with a splash of milk (if using) until smooth. Season with salt and pepper.

4. Pour the eggs into the pan with garlic. Let them set slightly, then gently stir with a spatula to create soft, fluffy curds. Cook for 2-3 minutes until just set.

5. Stir in chopped parsley and chives just before removing from heat.

6. Divide the scrambled eggs between the toasted bread slices. Garnish with extra herbs if desired.