Scrambled eggs are an awesomely versatile dish that can incorporate whatever veggies you have in your fridge, or are even fine on their own – a new trick I’ve learned from my husband’s family is adding a sprinkle of cinnamon to them for a slightly different taste.
Lunch today, however, is incorporating what I have in excess from my Fruit and Vege Co-Op hoard (see here for last weeks pickings). This week it’s tomato, capsicum and spinach!
Mix together some eggs and milk with a fork.
Add your veggies.
I decided to add a little grated cheese to mine as well.
Heat a little oil in a pan, and fry away!