Breakfast in bed is a Mother’s Day staple. Also common is a big mess in the kitchen for someone – i.e. mom – to clean up later on. Why not keep it simple? That’s precisely the idea with the Egg and Veggie Scramble.
Loaded with veggies, this egg scramble comes together quickly and easily to make a tasty meal. Serve with whole grain toast or roll this scramble up into a small whole grain tortilla to take this breakfast on-the-go.
As a bonus given the extra hurdles to shopping these days, this recipe is perfect for using up produce that is starting to wilt in your fridge. Chop up any vegetables you have on hand such as tomatoes, spinach, or broccoli to use them before they spoil.
Like some extra spice? Add a dollop of salsa on top of these cooked eggs or sprinkle 1/4 tsp. of paprika and 1/4 tsp. cayenne instead of the black pepper while cooking.
Egg and Veggie Scramble
- 6 eggs
- 1/4 cup skim milk
- 1/4 tsp. ground black pepper
- 1 tsp. canola oil
- 1-1/2 cups mixed frozen or fresh vegetables such as onions, bell peppers, mushrooms
In a medium bowl, beat together the eggs, milk and ground black pepper with a fork. Set aside.
Add oil to a medium 10-inch non-stick skillet and heat on medium heat. Add the mixed vegetables and cook for 2-3 minutes stirring often until they are tender. If the vegetables release too much liquid, try increasing the heat to high for the last minute until the moisture evaporates.
Reduce heat to medium-low and pour the egg mixture over the vegetables. Continue cooking, without stirring, for 3 minutes or until the eggs start to set. Use a heatproof spatula or wooden spoon and gently push the egg and vegetable mixture towards the centre of the pan and fold over, forming large pieces.
Continue gently folding the eggs until they are cooked through, about 3-5 minutes more. Remove from heat and serve immediately.
