Prep time
5 min
This egg scramble comes together quickly and is loaded with vegetables. Serve with whole grain toast or roll this scramble up into a small whole grain tortilla to take this breakfast on the go.
Cook time
10 min
Servings
4
Prep time
5 min
Cook time
10 min
Servings
4
Ingredients
- 6 eggs
- 60 mL (¼ cup) skim milk
- 1 mL (¼ tsp) ground black pepper
- 5 mL (1 tsp) vegetable oil
- 375 mL (1 ½ cups) mixed frozen or fresh vegetables (such as onions, bell peppers, mushrooms)
Directions
- In a medium bowl, beat together eggs, milk and pepper with a fork. Set aside.
- In a medium 25 cm (10 inch) non-stick skillet, heat oil over medium heat. Add mixed vegetables and cook for 2 to 3 minutes stirring often until tender. If vegetables release too much liquid, increase heat for the last minute until liquid evaporates.
- Reduce heat to medium-low and pour egg mixture over the vegetables. Continue cooking, without stirring, for 3 minutes or until eggs start to set. Use a heatproof spatula or wooden spoon and gently push mixture towards the centre of the pan and fold over, forming large pieces.
- Continue gently folding eggs until cooked through, about 3 to 5 more minutes. Remove from heat and serve immediately.
Tips
- This recipe is perfect for using up produce that is starting to wilt in your fridge such as tomatoes, spinach, or broccoli.
- Like some extra spice? Add a dollop of salsa on top of these cooked eggs or sprinkle 1 mL (¼ tsp) of paprika and 1 mL (¼ tsp) cayenne instead of black pepper.
- Ask your little chefs to help. They can crack and beat eggs.
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