Vegetable Scrambled Eggs with Avocado and Cheddar

Peel and finely chop the red onion. Cut the bell pepper and tomato into small cubes. Clean the mushrooms, then also dice them. Grate the cheddar cheese finely. Crack the eggs into a bowl, season with salt and pepper, then whisk them. Slice the avocado.

Heat the oil in a medium pan over medium heat. Add the chopped onion and mushrooms, lightly salt them, and sauté for 3-4 minutes. Then add the tomato and bell pepper, and continue to sauté for another 1-2 minutes.

Lower the heat, pour the whisked eggs into the pan, add the baby spinach and grated cheddar cheese. Cook for 2-4 minutes, stirring constantly, until the eggs reach the desired consistency and the cheese melts.