Veggie Egg Scramble

#vegetablescrambledeggs #scrambledeggs
The first time I tried making homemade pizza, I had left-over vegetable toppings. The following day, I decided to add beaten eggs to it, and so this Veggie-Egg Scramble came about.
You can use any vegetable you want. Carrots, mushrooms, broccoli, and potatoes are some of the popular favorites. Topping fresh basil leaves or chopped leeks, or spring onions would make this dish more delicious, too.
I use brown eggs all the time. But, of course, you may use regular white eggs.
Adding milk to the beaten eggs will give a creamier mixture.
If you are not fond of blue cheese, feel free to use the cheese you prefer. You may opt not to add cheese at all, which is okay.
This recipe is good for two (2) servings.
INGREDIENTS:
3 medium-sized brown eggs
1 medium-sized bulb red onion, sliced into strips
1 small tomato, sliced into strips
1 big red bell pepper, sliced into strips
2 tablespoons capers, drained
1/4 cup black olives, drained and sliced into halves
A small slice of blue cheese, crumbled
Sea salt and ground black pepper to taste
Sunflower oil or any vegetable oil
INSTRUCTIONS:
1.) Beat the eggs. Season with salt and pepper. Set aside.
2.) Heat a pan. Pour oil.
3.) Saute onions, followed by tomatoes. Cook tomatoes very well.
4.) Add red bell pepper. Simmer for a few seconds.
5.) Add the olives and capers. Mix.
6.) Season with salt and pepper.
7. Pour the beaten eggs. Mix again.
8.)Turn off the heat.
9.) Lastly, add the crumbled blue cheese. Mix well.
10.) Serve hot with toasted bread.
Happy Cooking!