Recipe for Scrambled Eggs and Veggies

With any leftover cooked vegetables prepare this quick and easy dish that can be eaten for breakfast, lunch or dinner. Can be eaten alone or with toast or fresh fruit.

INGREDIENTS

Butter or oil – about 1 teaspoon

Lightly cooked diced vegetables – about 3/4 cup

Egg, lightly beaten – 1

Salt and pepper to taste

DIRECTIONS

1. Melt oil or butter in a pan and stir in vegetables. Add the egg.
2. Cook over a low heat until the egg is firm.
3. Season with salt and pepper to your liking.