Vegetable Scrambled Eggs Recipe

Ingredients Preparation

Begin by washing all the vegetables (green beans, tomatoes, mushrooms, capsicum/bell pepper, and onion) under cold running water. Dice the tomatoes, capsicum, mushrooms, and onion into small, bite-sized pieces. Trim the ends of the green beans and cut them into small pieces as well. If desired, grate the cheese.

Cooking Process

Heat a skillet over medium heat and add olive oil or your choice of cooking oil. Once the oil is hot, add the onions and sauté until they become translucent. Add the rest of the vegetables (green beans, tomatoes, mushrooms, capsicum) and cook for a few minutes until they are tender yet still vibrant. Beat the eggs in a bowl, season with salt and pepper, and pour over the sautéed vegetables in the skillet. Cook, stirring gently, until the eggs are just set. If using cheese, sprinkle it over the eggs just before they are fully cooked so it melts nicely. Garnish with chopped herbs like parsley or chives if desired.

Serving Suggestion

Serve the Vegetable Scrambled Eggs hot, either on its own for a low-carb meal or alongside whole wheat toast or a light salad for a more filling meal. Enjoy the fusion of tender, flavorful vegetables with the creamy texture of softly scrambled eggs for a delicious and satisfying meal.