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1 Tablespoon olive oil or unsalted butter, divided
2 cups chopped seasonal veggies (mushrooms, zucchini, spinach or a combination)
4 eggs
1/4 cup water
2 ounces cheese, grated
Salt and pepper to taste

Heat a large skillet over medium-high heat. Add 2 teaspoons oil and veggies.
Sauté until veggies are cooked, stirring occasionally.
In a bowl, beat together eggs and water.
Add remaining teaspoon of oil to pan and when hot, add eggs on top of the cooked veggies.
Lower heat to medium. Stir eggs constantly until partially firm but still wet.
Add grated cheese and continue to cook and stir until completely done.
Serve immediately. Pass the salt and pepper for individual seasoning.

Copyright © 2016 Stefanie Samara Hamblen