Breakfast Eggs & Veggies

Ingredients

• 1 small zucchini
• 1 capsicum
• 1 medium tomato
• 2 field mushrooms
• 1/4 cup parsley, roughly chopped
• 4 eggs
• 1/4  cup milk
• Salt & Pepper
• Extra virgin olive oil

Instructions

1. Cut vegetables into 1-2cm chunks.
2. Place a large frying pan over medium heat. Add 3 tablespoons of olive oil and allow
   olive oil to warm up.
3. Add vegetables to pan and fry for 3-5 mins on medium heat, stirring
   occasionally.
4. While vegetables are cooking, combine eggs and milk in a jug or small bowl. Whisk
   together using a fork. Add parsley and season with salt and pepper.
5. Add 1/4 cup water to the vegetables, cover and allow to steam on medium heat for
   around 5 mins, or until vegetables are tender and water has evaporated.
6. When vegetables are nearly ready, push to one side of the pan. In the empty side of
   the pan add egg mixture and stir briefly.
7. Cover again and cook for 2-4 mins or until eggs are cooked through.
8. Divide vegetables and eggs between two plates, drizzle vegetables with extra virgin
   olive oil and top eggs with cracked pepper.

Notes

Add a slice of toasted wholegrain sourdough bread to serve if desired.

About this recipe

This breakfast dish is a great way to add more vegetables to reach the recommended 5-6 serves per day.

Vegetables provide fibre to support gut health, carbohydrates for energy, and a wide variety of essential vitamins and minerals. They’re also rich in polyphenols and antioxidants. These plant compounds help protect cells and support overall wellbeing.

Including different types and colours of vegetables across the day helps you get a broad
range of these health-supporting nutrients which may support mental wellbeing.