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Egg and Veggie Scramble

 INGREDIENTS:

  1. Eggs 4
  2. Mushrooms 1 cup sliced
  3. Spinach 1 cup chopped
  4. Carrot 1/2 cup chopped finely
  5. Red, Green and Yellow Bell Peppers 1/2 cup chopped finely
  6. Tomato 1 chopped
  7. Milk 1/2 cup
  8. Cream 2 tbsp
  9. Onion 1 chopped finely
  10. Garlic Cloves 4-6 minced
  11. Salt and pepper to taste
  12. Oil 2 tbsp
  13. Butter 1 tbsp

METHOD:

Serving Size: 2-3

Heat oil in a skillet over medium heat. Add garlic and onions. Sauté until the onions turn translucent.

Add the carrots and bell peppers and cook for 4-5 minutes. Add the mushrooms and sauté until the mushrooms are soft. 

Next add the spinach and sauté until the spinach is wilted. Remove the veggies from the pan.

Whisk eggs, milk and cream together along with a dash of salt and pepper in a bowl. 

Heat the remaining oil and butter in a skillet. Pour in the egg mixture, then stir in tomatoes.

Scramble them with a spatula by gently pulling them across the pan to form large, soft curds. 

Once the eggs are thickened, add the cooked vegetables and stir.

Serve immediately with toasted bread, a side of hashbrowns and salad.




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