- 2 medium eggs
- 2 tblsp milk
- 1 tblsp olive oil
- 0 ½ cup chopped veggies e.g. tomato, spinach, peppers, aubergine or courgette
- Whisk the egg and milk in a bowl together.
- Heat the oil in a saucepan and gently cook the vegetables for 5 minutes until soft.
- Add the egg mix into the pan and stir well until cooked.
- Serve on a slice of wholegrain or rye toast.