This egg scramble comes together quickly and is loaded with vegetables. Serve with whole grain toast or roll this scramble up into a small whole grain tortilla to take this breakfast on the go.
60 mL (¼ cup) skim milk
1 mL (¼ tsp) ground black pepper
5 mL (1 tsp) vegetable oil
375 mL (1 ½ cups) mixed frozen or fresh vegetables (such as onions, bell peppers, mushrooms)
In a medium bowl, beat together eggs, milk and pepper with a fork. Set aside.
In a medium 25 cm (10 inch) non-stick skillet, heat oil over medium heat. Add mixed vegetables and cook for 2 to 3 minutes stirring often until tender. If vegetables release too much liquid, increase heat for the last minute until liquid evaporates.
Reduce heat to medium-low and pour egg mixture over the vegetables. Continue cooking, without stirring, for 3 minutes or until eggs start to set. Use a heatproof spatula or wooden spoon and gently push mixture towards the centre of the pan and fold over, forming large pieces.
Continue gently folding eggs until cooked through, about 3 to 5 more minutes. Remove from heat and serve immediately.