Scrambled Eggs With Vegetables And A Side Salad Recipe

Scrambled Eggs with Vegetables

1. In a bowl, whisk together 4 eggs, a pinch of salt, and a dash of pepper. 2. Heat a non-stick skillet over medium heat and add a tablespoon of olive oil. 3. Add 1 diced bell pepper, 1/2 diced onion, and 1 diced tomato to the skillet. Sauté for 3-4 minutes until the vegetables are tender. 4. Pour the whisked eggs into the skillet and cook, stirring gently, until the eggs are fully cooked and scrambled, about 3-5 minutes. 5. Turn off the heat and garnish with chopped fresh herbs like parsley or chives.

Side Salad

1. In a large bowl, combine 2 cups of mixed salad greens, 1 sliced cucumber, 1/2 sliced red onion, and 1/2 cup cherry tomatoes halved. 2. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, a pinch of salt, and a dash of pepper to make the dressing. 3. Pour the dressing over the salad and toss to combine. 4. Serve the side salad alongside the scrambled eggs with vegetables.