1 cup chopped baby spinach
1 cup shredded sharp cheddar cheese
½ cup chopped red bell pepper
½ cup chopped white onion
8 large eggs, divided
2 tbsp olive oil, divided
1
In medium bowl, toss spinach, cheese, bell pepper and onion; divide into 4 (12-ounce) microwave-safe cups, wrap with plastic wrap and refrigerate up to 4 days.
2
To prepare 1 cup, remove plastic wrap; add 2 eggs, 1/2 tablespoon oil, and 1/8 teaspoon each salt and black pepper. Scramble eggs with fork until well combined; heat in microwave oven on high 2 1/2 minutes or until egg mixture is set and internal temperature reaches 160°, stirring after 1 1/2 minutes. Makes 1 scramble cup.
Ingredients
1 cup chopped baby spinach
1 cup shredded sharp cheddar cheese
½ cup chopped red bell pepper
½ cup chopped white onion
8 large eggs, divided
2 tbsp olive oil, divided