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Scrambled eggs with veggies
Scrambled eggs with veggies
Ingredients:
- 2 large eggs
- 2 tablespoons milk (optional, for creamier eggs)
- Salt and pepper to taste
- 1 tablespoon butter or oil
- 1/4 cup mixed vegetables (such as bell peppers, onions, tomatoes, spinach, mushrooms, etc.), chopped
- Optional: grated cheese, chopped herbs (like parsley or chives) for garnish.
Instructions:
- Prepare Eggs and Veggies:
– Crack the eggs into a mixing bowl.
– Add milk (if using), salt, and pepper to the eggs.
– Use a fork or whisk to beat the eggs until well combined and slightly frothy.
– Chop the mixed vegetables into small pieces. - Cook Vegetables:
– Heat butter or oil in a non-stick skillet or frying pan over medium heat.
– Add the chopped mixed vegetables to the pan.
– Sauté the vegetables for a few minutes until they are slightly softened but still retain some crunch. You can season them with a pinch of salt and pepper if desired.
– Remove the cooked vegetables from the pan and set them aside on a plate. - Cook Scrambled Eggs:
– In the same pan, add a bit more butter or oil if needed.
– Pour the beaten eggs into the pan over medium-low heat. - Scramble Eggs with Veggies:
– Allow the eggs to cook for a few seconds until they start to set around the edges.
– Use a spatula to gently push the cooked edges towards the centre of the pan, allowing the uncooked eggs to flow to the edges.
– Once the eggs are partially set but still slightly runny, add the cooked vegetables back into the pan.
– Gently fold the vegetables into the eggs, continuing to stir and scramble until the eggs are fully cooked and the vegetables are evenly distributed. - Optional Additions:
– Garnish with chopped herbs like parsley or chives for added freshness.
– Transfer the scrambled eggs with veggies to a plate.
– Serve hot as a delicious and nutritious breakfast or meal.
– You can enjoy the scrambled eggs with toast, tortillas, or on their own.
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