This is easy and delicious, goes great served with a garden salad or the Beetroot Salad I posted yesterday.


Prep/Total Time: 30 min.
4 servings

Ingredients​

• 5 large eggs
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 tablespoon olive oil
• 1/4 cup chopped carrot
• 1/4 cup chopped red capsicum
• 1/4 cup chopped red onion
• 1/4 cup sliced zucchini
• 2 tablespoons chopped fresh basil, divided
• 1 garlic cloves, minced
• 1/2 cup grape tomatoes, halved

Directions

1. In a large bowl, whisk eggs, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
2. In a 28 cm Pan / skillet, heat oil over medium-high heat. Add carrot; cook and stir until crisp-tender, 4-5 minutes. Add red capsicum and red onion; cook and stir until crisp-tender, 1-2 minutes. Add zucchini, 1 tablespoon basil, garlic, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir until vegetables are tender.
3. Reduce heat to medium low; pour in egg mixture. Cook, covered, until nearly set, 4-6 minutes. Add tomatoes; cook, uncovered, until edge begins to pull away from the pan, about 3 minutes.
4. Cook on medium heat for another 2 to 3 minutes until eggs are completely set, Let stand 5 minutes. Sprinkle with remaining 1 tablespoon basil; cut into wedges.

Serve with salad of choice

 

[Jo Piper3]

This is easy and delicious, goes great served with a garden salad or the Beetroot Salad I posted yesterday.

View attachment 28958
Prep/Total Time: 30 min.
4 servings

Ingredients​

• 5 large eggs
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 tablespoon olive oil
• 1/4 cup chopped carrot
• 1/4 cup chopped red capsicum
• 1/4 cup chopped red onion
• 1/4 cup sliced zucchini
• 2 tablespoons chopped fresh basil, divided
• 1 garlic cloves, minced
• 1/2 cup grape tomatoes, halvedhttps://www.tasteofhome.com/

Directions

1. In a large bowl, whisk eggs, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
2. In a 28 cm Pan / skillet, heat oil over medium-high heat. Add carrot; cook and stir until crisp-tender, 4-5 minutes. Add red capsicum and red onion; cook and stir until crisp-tender, 1-2 minutes. Add zucchini, 1 tablespoon basil, garlic, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir until vegetables are tender.
3. Reduce heat to medium low; pour in egg mixture. Cook, covered, until nearly set, 4-6 minutes. Add tomatoes; cook, uncovered, until edge begins to pull away from the pan, about 3 minutes.
4. Cook on medium heat for another 2 to 3 minutes until eggs are completely set, Let stand 5 minutes. Sprinkle with remaining 1 tablespoon basil; cut into wedges.

Serve with salad of choice

I usually bake my vegies and include pumpkin and thinly sliced potato before final assembly. Thanks

 

[Suzanne rose]

I usually bake my vegies and include pumpkin and thinly sliced potato before final assembly. Thanks

I do the same but this variation is more the spinach as the hero

 

[Jo Piper3]

I do the same but this variation is more the spinach as the hero

Thanks, I also add baby spinach at the end and bake the egg mixture with the vegies and cheese in the oven. Saves cleaning the stove. xx