Egg Scramble with Vegetables

This is a typical weekday breakfast at my place. I make different versions of egg scrambles at least once a week. It is so easy to make and includes all the necessary nutrients to make a wholesome meal giving a great start to the day! This scramble is one such variation I made using fresh vegetables from the farmers market.

Ingredients (serves 2)
Eggs - 3
Milk - 2 tablespoons
Vegetables - 1 cup (I used asparagus, bell peppers, cherry tomatoes and mushrooms)
Oil - 1 teaspoon
Grated cheese - 1 tablespoon (optional)
Salt and pepper to taste

Directions

1. In a saucepan, heat the oil and add all the chopped vegetables.
2. Saute for about two minutes until the veggies turn tender and crisp.
3. In a bowl, break open the eggs and whisk the yolk and egg whites together with the milk.
4. Once the vegetables are done, remove them from the pan and transfer to a plate.
5. In the same pan, add the eggs and scramble the eggs well. Cook for about two minutes, until the eggs are done. Also add the cheese and mix thoroughly.
6. Add salt and pepper to taste.
7. Finally add the veggies and give it a quick stir so that everything gets combined.

Serve with toast. We had ours with buttered toast, sliced avocados, potatoes and tea!