Scrambled Eggs with Zucchini, Carrot and Bread

Ingredients

• Egg2 count (110 g)
• Carrot1/3 medium (20 g)
• Zucchini1/4 count (50 g)
• Bread1 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need a non-stick pan. If you don't have one, add some oil.

2. 2

   Step 2

   Peel and slice the carrot. Next, dice the zucchini.

3. 3

   Step 3

   Put the carrot and the zucchini in a pot with boiling water and let boil for 6 minutes. Remove and drain.

4. 4

   Step 4

   In the meantime, crack the eggs into a bowl, add salt and pepper and beat using a fork.

5. 5

   Step 5

   Preheat a non-stick pan over medium heat and, if necessary, add some oil. Mix the egg with the vegetables.

6. 6

   Step 6

   Once heated, pour the mixture, spread and let cook for 30 seconds while stirring constantly until cooked as desired.

7. 7

   Step 7

   Serve the eggs with the vegetables and bread.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Zucchini, Carrot and Bread can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.