Scrambled Eggs with Vegetables and Avocado

Peel and finely chop the onion. Cut the bell pepper and tomato into small cubes. Clean and dice the mushrooms. Finely grate the cheddar. Whisk the eggs in a small bowl with salt and pepper. Slice the avocado.

Heat the oil in a medium-sized pan over medium heat. Add the onions and mushrooms, lightly salt, and sauté for 3–4 minutes. Then add the tomatoes and bell pepper and cook for another 1–2 minutes.

Reduce heat to low. Add the whisked eggs, spinach, and grated cheddar to the pan. Stir constantly for 2–4 minutes until the desired consistency is reached.