Chia Seed Pudding with Almonds and Savory Veggie Scramble

In a large mixing bowl, combine the chia seeds with almond milk, stirring thoroughly to prevent clumping. Let the mixture sit at room temperature for 5 minutes, then stir again to ensure even distribution before transferring to individual jars or a covered container. Refrigerate overnight to allow the seeds to absorb the liquid and form a pudding-like consistency.

Wash and roughly chop the spinach, dice the bell peppers, and finely chop the onion. Set aside in separate bowls to streamline cooking. Preheat a large non-stick skillet over medium heat to 160°C for sautéing.

Add olive oil to the preheated skillet at 160°C. Sauté the chopped onion and diced bell peppers for 5-7 minutes, stirring occasionally, until the onions are translucent and the peppers soften slightly with a vibrant color.

Stir in the chopped spinach and cook for 1-2 minutes at 160°C until just wilted and bright green. Crack the eggs directly into the skillet, stirring gently to combine with the veggies. Cook for 2-3 minutes, stirring occasionally, until the eggs are softly scrambled and no longer runny.

Remove the chia pudding from the refrigerator. Stir each portion to ensure a consistent texture, then top with chopped almonds for crunch. Sprinkle a pinch of cinnamon over each serving and add a small amount of stevia if desired for a touch of sweetness.