breakfast

Egg and Veggie Scramble

A quick and easy lunch is on the menu for today. I have lots of leftovers in the frig, so what better way to use them all together and covered with cheese?! Umm, yes and thank you!

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Egg and Veggie Scramble

Red, yellow and orange peppers, chopped

Onion, chopped

Leeks, chopped

Garlic, chopped

Black olives, sliced

Tomatoes, chopped

2 slices of deli ham, chopped

2 eggs

Salt and pepper

Mozzeralla cheese

Olive oil

Drizzle a sau pan with olive oil and add all the veggies and ham. Cook on medium heat till they are tender, about 5 minutes. Crack 2 eggs into the pan and sprinkle with salt and pepper. Scramble the eggs and veggie/ham mixture together till the eggs are fluffy and not watery anymore. Sprinkle lots of mozzeralla cheese on top.

B. Perdy Tips:

*When you scramble your eggs, if your pan is too hot your eggs are going to cook way to fast. Turn down the heat so they won’t be too dry.

*I didn’t measure any of the ingredients, I just threw the leftovers and sprinkled some salt and pepper. There is no wrong way to cook this dish, it is based completely on what is available in your refrigerator, and how it tastes to you. That simple..

 

Enjoy! XO, Carrie

 

 

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