Veggie Scramble

Ingredients:

4 eggs (or 1 egg and 3 egg whites)
2 tbsp (30 ml) milk
Pinch salt
Pinch pepper

1 tbsp (15 ml) olive oil
10 button mushrooms, sliced
1\2 green pepper, sliced
1\2 zucchini squash
1\2 small onion, diced (or around a quarter cup)
1 clove garlic, minced
1\2 ripe tomato, diced
1\2 tsp (2.5 ml) pepper
1 tbsp (15 ml) salted butter

1\4 cup (60 ml) grated cheddar cheese

Instructions:

In a small bowl beat eggs and milk, season with salt and pepper

Heat a large non-stick skillet over medium high heat and add the olive oil

Once the pan is hot add the mushrooms, green pepper and zucchini

Allow to cook until brown on both sides (around 5 minutes)

Add the onion and garlic to the pan and scrape the bottom to remove any bits of vegetables that may be stuck to the pan

Add the tomato and season with pepper

Add the butter and stir to coat

Push the vegetables over to the sides on the pan to create a well in the middle

Pour the eggs into the well and allow to cook until bubbling

Scramble the eggs in the center of the pan and slowly incorporate the vegetables

Remove the eggs from the pan and top with cheddar cheese

Pictured below with sliced strawberries