Fancy Scrambled Eggs

One of the major pregnancy cravings I've been having consistently is eggs. Typically I'm a fried over-medium kind of girl, but lately I'll take eggs any way I can get them. To satisfy my craving and to use up some leftover ingredients in the fridge, I concocted these fancy scrambled eggs for dinner one night last week. They were delicious! Even Andrew liked them, which is a miracle considering that they were full of spinach (and spinach is most assuredly not one of Andrew's favorite things). Served with buttered sour dough toast and some crispy bacon, this was an inexpensive and yummy meal!

Fancy Scrambled Eggs
Source: Cassie

1/4 cup butter
Half a small red onion, finely chopped
Half a red bell pepper, finely diced
Salt and pepper to taste

6 eggs
Splash of milk
1/4 cup shredded parmesan cheese
Dash of hot sauce
Salt and pepper to taste

2 cups fresh baby spinach

1. Melt butter in a large skillet over medium heat. Add onion and bell pepper and season to taste. Cook until vegetables begin to soften.

2. Meanwhile, combine eggs, milk, parmesan cheese, hot sauce, and salt and pepper in a separate bowl. Add to vegetables and cook, stirring frequently, until eggs are almost completely cooked through.

3. For the last minute or so of cooking, add spinach to skillet to wilt.