I simply use about half an onion, about one quarter of a large bell pepper, and about a cup of baby spinach. I generally use 2 or 3 eggs depending on how hungry I am. Here is how you make it:
Dice up the onion and bell pepper pretty small. Then sauté your onions over medium heat for about 2 minutes in some olive oil ( or whatever you have ). After the onions have cooked a few minutes toss in the bell peppers and cook for another minute or two.
Then you toss in your spinach. It may seem like you are putting in too much but the spinach will shrink down significantly. Once the spinach has turned dark green and shrunken down you can add in your eggs. I usually beat in the eggs in a separate container before I add them. Just pour the eggs right over the vegetables. I also usually turn the heat down a little when I add the eggs so I don't burn them.
It doesn't take the eggs very long to cook so monitor them and cook to your desired consistency. When the eggs are done just plate the whole mixture and consume. If you are not watching your calories than you can add some shredded cheese for extra flavoring or you can eat with a small side of salsa. Also, if you are one of those people trying to gain weight you can add some toast and butter to the meal.
Overall this is a low calorie, nutrient dense breakfast that will leave you feeling full and satisfied until lunch. The eggs provide about 70 calories per egg, with 6 grams protein per egg, the vegetables might provide an extra 50 calories, and the oil that you use might add an extra 100 calories. So a 2 egg scramble is probably going to be under 300 calories. Give this recipe a try and see how you feel.