1. Prepare Your Ingredients: Start by whisking the eggs, milk, salt, and pepper together in a medium bowl until well combined and slightly frothy. If you haven’t already, chop your cooked protein and vegetables into small, bite-sized pieces. This ensures even cooking and makes for a more pleasant texture.

2. Heat the Pan: Place a non-stick skillet (about 8-10 inches) over medium heat. Add the olive oil or butter and let it melt and coat the bottom of the pan. You’ll know it’s ready when the oil shimmers or the butter is fully melted and lightly bubbling.

3. Saute the Protein and Vegetables: Add your cooked lean protein and chopped vegetables to the hot skillet. Saute for 3-5 minutes, stirring occasionally, until the vegetables are slightly tender-crisp and the protein is heated through. If using spinach, add it in the last minute or two until it wilts.

4. Add the Egg Mixture: Pour the whisked egg mixture evenly over the protein and vegetables in the skillet. Gently spread the ingredients so they are distributed throughout the egg.

5. Cook the Eggs: Reduce the heat to low-medium. Let the eggs cook undisturbed for 3-5 minutes, or until the edges begin to set and pull away from the sides of the pan. The center will still be a bit liquid.

6. Add Cheese and Finish Cooking: Sprinkle the shredded cheese evenly over the top of the eggs. Cover the skillet with a lid (or a plate if you don’t have a lid) and continue to cook for another 2-4 minutes, or until the cheese is melted and the eggs are fully set to your desired doneness. The steam created by the lid helps cook the top of the eggs and melt the cheese perfectly.

7. Serve Immediately: Carefully slide the cooked breakfast onto a plate. If desired, garnish with fresh herbs like chopped parsley or chives for a burst of freshness. Serve warm and enjoy your satisfying meal!