Scrambled Eggs With Vegetables And Flatbread Recipe

Ingredients

- 4 large eggs - 1/4 cup milk (optional for creamier texture) - 1 cup mixed vegetables (bell peppers, onions, spinach, tomatoes, etc.), chopped - 2 tablespoons olive oil or butter - Salt and pepper to taste - Flatbread (store-bought or homemade) - Fresh herbs (optional for garnish)

Instructions

1. In a bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper. 2. Heat the olive oil or butter in a non-stick skillet over medium heat. 3. Add the mixed vegetables to the skillet and sauté until they are tender and slightly caramelized, about 5-7 minutes. 4. Pour the egg mixture into the skillet with the vegetables. Let it cook undisturbed for a few seconds, then gently stir with a spatula to form soft curds. 5. Continue cooking the eggs, stirring occasionally, until they are just set but still slightly runny for a creamy texture. 6. Season the scrambled eggs with additional salt and pepper to taste. 7. Serve the scrambled eggs alongside warm flatbread, garnished with fresh herbs if desired.