Monday lunch: Scrambled eggs with veggies


7 organic eggs
veggie and sweet potato leftovers from Sunday’s dinner, or your choice of other frozen or fresh veggies, about 2 cups
1 ½ tbsp organic cooking oil
2 garlic cloves (optional)
1/3 cup / 0.8 dl organic coconut milk, or other dairy-free, organic milk
salt and pepper

Veggies for scrambled eggs

A 10 inch / 25 cm diameter pan is a good size for scrambled eggs. Peel and cut garlic into small pieces. Heat up oil in fry pan on low/medium stove and add garlic. Let the garlic sizzle for a while before adding veggie and sweet potato leftovers from Sunday’s dinner. Cook until warm. If you are using frozen or fresh veggies, cut them into slices or ½ inch / 1 cm cubes. Put in pan and cook on low/medium stove for 10 – 15 minutes, until soft. Crack the eggs right into the fry pan, add the milk, and some salt and pepper.

Scrambled eggs     Scramble egg preparation

Break up the eggs with a heat-safe spatula, lower the stove temperature a bit and cook for 10 – 15 minutes. Move the contents around from time to time., breaking up lumps and making sure the egg mixture cooks evenly. The resulting scrambled eggs should ideally have a soft and fluffy consistency. Serve with organic bread/toast, crunchy celery (organic, since it’s #5 on the “dirty dozen” list) or black olives, if you want to add some sharpness to the dish.

Veggie scrambled eggsII