Veggie Scramble or Omelet

by Sue
(New York)

Eggs have riboflavin, vitamin B12 and phosphorus, and are a very good source of protein and selenium.


2 eggs (or1egg&1eggwhite)
2 Tbsp. liquid (i.e. milk, rice beverage, or water)
1⁄4 cup veggies of your choice
1 tsp. olive oil (1 tsp. more for an omelet*)
2 Tbsp. onion, diced (optional)
Dash of salt & pepper

1. Break eggs into a bowl, add liquid and whisk eggs. Set aside.

2. In a small frying pan add 1 tsp. oil and when it’s at a medium heat add the onions.

3. Sauté onions for a couple minutes, until they are translucent and soft.

4. Add other veggies and sauté for another 5 minutes or until the veggies are cooked how you like them.

5. If making a scramble, pour the egg mix into the pan with the veggies and gently stir until the eggs are done

6. Add salt & pepper at the end.

7. If making an omelet*, transfer the veggies into a bowl

8. Add 1 tsp. oil and let heat briefly

9. Pour the eggs into the pan and swirl to the edges

10. After about a minute, when the egg is about halfway set, add the veggies on half of the egg.

11. Add salt & pepper.

12. Gently fold the egg side without veggies over onto the veggies.

13. Cook until the egg is done.

*Steps 1 – 4 are for either item, steps 7 – 13 continue the process for making an omelet.

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