Start by gathering all your ingredients. Chop bell peppers and spinach, drain and rinse black beans, and prepare grated cheese. Whisk together eggs, milk, and a pinch of salt in a bowl until well combined.

Heat a non-stick skillet over medium heat and add a small amount of cooking spray or butter. Pour in the egg mixture and let it sit for a few seconds until the edges start to set. Gently stir with a spatula. Cook for about 3–5 minutes until softly set but still slightly runny.

Once the eggs are nearly cooked, gently fold in the chopped bell peppers, spinach, and black beans. Cook for an additional 1–2 minutes until the spinach wilts and the vegetables are warmed through.

While the eggs are finishing, prepare your toppings by arranging cheese, diced avocado, and dollops of Greek yogurt in small bowls for easy access. Serve warm whole wheat tortillas on the side with salsa.

Invite your kids to build their own Loaded Scrambled Egg Bowls by layering scrambled eggs onto their tortillas and adding their favorite toppings.