Recipe for Scrambled Eggs and Veggies
January 4, 2018
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.
Butter or oil – about 1 teaspoon
Lightly cooked diced vegetables – about 3/4 cup
Egg, lightly beaten – 1
Salt and pepper to taste
- Melt oil or butter in a pan and stir in vegetables. Add the egg.
- Cook over a low heat until the egg is firm.
- Season with salt and pepper to your liking.