Loaded with veggies, this egg scramble comes together quickly and easily to make a tasty meal.
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) canola oil
- 375 mL (1 ½ cups) mixed frozen or fresh vegetables (such as onions, bell peppers, mushrooms)
Directions
- In a medium bowl, beat together the eggs, milk and ground black pepper with a fork. Set aside.
- Add oil to a medium 25 cm (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.
