Vege Scrambled Eggs
Eggs are a filling meal option, and this recipe is packed full of vegetable-y goodness. Great for using up the last bits and pieces in the fridge vege crisper drawer.
Serves: 2
INGREDIENTS
- 6 eggs
- 1/2 cup broccoli, chopped
- 1/2 onion, chopped
- 1/2 capsicum, chopped
- 1/2 courgette, chopped
- 1/2 cup cherry tomatoes, sliced in half
- 1/2 cup mushrooms, sliced
- 1 1/2 tbsp coconut or olive oil
- Salt and pepper to taste
TIP: You can sub out the vegetables for other similar ones if you wish (i.e not starchy veges like potato, pumpkin, kumara etc. Think more along the lines of spinach, silverbeet, kale, beans, regular tomatoes).
METHOD
Heat pan over medium heat. Add oil, then add broccoli, onion, capsicum, courgette, tomatoes and mushrooms. Cook until tender, constantly stirring (about 3-5 mins).
Crack the eggs into a small bowl and whisk them together. Pour egg mixture over the veges in the pan and scramble to your liking. Continue to stir so the eggs don't stick to the bottom. Season with salt and pepper then serve.
Image / DepositPhotos
