Scrambled Eggs with Carrot and Green Beans

Ingredients

• Egg2 count (110 g)
• Carrot1/2 medium (30 g)
• Green Beans1/4 cup (25 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   While you boil water with salt in a small pot, peel the carrot and cut into thin strips. Cut off the ends of the green beans.

2. 2

   Step 2

   Once boiling, add the carrot and green beans.

3. 3

   Step 3

   Boil for about 6 minutes, until tender. Remove, drain and set aside.

4. 4

   Step 4

   Crack the eggs into a bowl, add salt and pepper to taste, and beat.

5. 5

   Step 5

   Preheat a non-stick pan with oil over medium heat.

6. 6

   Step 6

   Once heated, add the carrot, green beans and the egg mixture.

7. 7

   Step 7

   Fry while stirring constantly for about 5-7 minutes. Remove once the egg is set.

8. 8

   Step 8

   Season with salt and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Carrot and Green Beans can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.