Scrambled Egg Dish With Vegetables Recipe

Preparation

1. Begin by washing all the vegetables (green beans, green peas, bell peppers, onions, and tomato) thoroughly under running water. 2. Chop the green beans, bell peppers, onions, and tomato into small dices, and set aside. 3. If using frozen green peas, ensure they are thawed.

Cooking

1. Crack the eggs into a bowl, add a pinch of salt and spices of your choice, and beat well until homogeneous. 2. Heat a non-stick pan over medium heat and add the oil or butter. Once hot, add the onions and sauté until translucent. 3. Add the rest of the chopped vegetables to the pan and sauté for a few minutes until they're slightly softened. 4. Pour the beaten eggs over the vegetables in the pan, letting it sit for a moment before gently stirring to combine everything together. Continue to cook, stirring gently, until the eggs are fully cooked and scrambled. 5. Remove from heat, and serve immediately, garnished with fresh herbs if desired.