Scrambled Egg With Vegetables Recipe

Preparation

1. Wash all the vegetables (green and red bell peppers, corn, onion, and any other vegetables of your choice) thoroughly under running water. Chop the vegetables into small, bite-sized pieces for easier cooking. 2. Crack the eggs into a bowl, adding a pinch of salt and pepper. Whisk until the eggs are well beaten and set aside.

Cooking

1. Heat the cooking oil in a non-stick pan over medium heat. 2. Add the chopped onion to the pan and sauté until slightly translucent. 3. Add the rest of the chopped vegetables to the pan, including the green and red bell peppers, corn, and any other vegetables you're using. Cook, stirring occasionally, until the vegetables are tender. 4. Pour the beaten eggs over the vegetables in the pan. Let it sit for a few seconds before gently stirring to combine everything. Cook until the eggs are fully set but still moist. 5. Season with additional salt and pepper to taste.