Scrambled Eggs with Leftover Vegetables

Serves: 4|Prep: 10 minCook: 10 min

My go-to Sunday evening dinner. After a weekend, jam-packed with activities and playdates, I am often knackered by the time Sunday evening rolls around. So this meal suits us really well, especially when I have leftover veggies sitting in the fridge. I often leave out ingredients for my youngest and add more adventurous options for myself and my husband. So easy to prepare and full of goodness, eggs are a complete protein, high in protein, zinc, vitamin B12, choline and vitamin D.

Ingredients

Method

½ tbs extra virgin olive oil
5 Eggs
¼ cup (60ml) coconut milk
½ cup leftover steamed/roasted vegetables, cubed
1 tbs fresh parsley

1.	Heat oil in a large frying pan over medium heat.
2.	In a bowl, combine eggs, milk, vegetables and parsley. Whisk until well combined.
3.	Pour mixture in pan and stir gently with a wooden spoon until eggs are set.
4.	Remove from the heat and transfer egg mixture into a bowl for serving.
5.	Serve with wholemeal/sourdough/gluten free bread/toast and avocado on the side.

Tip:

Serve immediately or store in the fridge for up to 4 days. Tip: Use coconut or oat milk instead of cow’s milk.