Multicoloured Scrambled Eggs Skillet with Vegetables
Try this Multicoloured Scrambled Eggs Skillet with Vegetables recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- pinch of salt
- 1 carrot, shredded
- 1 tablespoon extra virgin olive oil or coconut oil
- 1 cup sliced mushroom
- 3-5 scallions, cut up
- 1 zucchini, sliced and quartered
- 1 red pepper (you can use bell pepper as well) diced
- 5-6 eggs (depending on their size)
- pinch of herbs: basil oregano, thyme, marjoram (optional) - i used dried herbs, but you can use fresh ones if you have some on hand
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In a skillet heat the oil, then add the cut up vegetables. Sauté them for 5-8 minutes.In a bowl scramble the eggs, add a pinch of salt and the herbs, and pour over the vegetables once the zucchini and pepper start to soften.Cook for about 6-10 minutes until the eggs are cooked through.Serve immediately while still warm with fresh tomatoes and bread (bacon and baked beans are optional).
