• 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.