We all know we should eat more veggies, so here’s an easy way to start the day’s veggie count early.  This is also a great way to use up some of the veggies in your crisper.  Since this was served for breakfast on the last day at the beach house, we were eager to use up some of the leftover veggies and eggs.  Served with Easy Homefries and a fruit salad, this was the perfect last meal at the beach.

Egg and Veggie Scramble

Serves 5

• 2 tsp olive oil
• 1 small onion, diced
• 1 large zucchini, diced
• 1 bell pepper, diced
• 2 cups fresh spinach
• 5 eggs, lightly beaten
• salt and freshly ground pepper, to taste
• dill, to taste

In a large skillet, heat oil over medium high heat.  Add the onion and cook until beginning to soften.  Add zucchini and bell pepper, cook for a few minutes until beginning to brown (try not to stir it too frequently so it has a chance to crisp up on the bottom).  Add spinach (in batches if necessary), and carefully fold in with veggies until beginning to wilt.  Pour in the eggs and stir together until eggs are no longer runny, season with salt, pepper and dill.  Serve immediately.