1. Prepare your vegetables: Start by chopping your onion, bell peppers, and mushrooms into small, uniform pieces. If using spinach, give it a rough chop. Having all your vegetables ready before you start cooking makes the process much smoother.

2. Heat the pan: Place a large non-stick skillet over medium heat. Add the olive oil or avocado oil and let it heat for about 30 seconds until it shimmers slightly.

3. Saute the aromatics: Add the chopped onion to the hot oil and cook for 2-3 minutes, stirring occasionally, until it begins to soften and become translucent.

4. Add the harder vegetables: Stir in the chopped bell peppers and sliced mushrooms. Continue to cook for another 4-5 minutes, stirring periodically, until the vegetables are tender-crisp.

5. Incorporate the greens: Add the spinach or kale to the skillet. Cook for 1-2 minutes, stirring until the greens wilt down completely.

6. Whisk the eggs: While the vegetables are cooking, whisk the eggs (or egg substitute) with the plant-based milk, salt, and pepper in a medium bowl until well combined and slightly frothy.

7. Scramble the eggs: Pour the egg mixture over the cooked vegetables in the skillet. Let it sit undisturbed for about 30 seconds until the edges begin to set. Then, gently push the cooked egg from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue this process, folding and stirring gently, until the eggs are cooked to your desired consistency – usually 2-3 minutes for soft, fluffy scrambled eggs. If using optional cheese, sprinkle it in during the last minute of cooking.

8. Serve immediately: Transfer the warm veggie scramble to plates. Garnish with fresh herbs if desired and enjoy your healthy, filling breakfast!