Scrambled_vegetablesEnjoy this quick, easy dish for breakfast, lunch or dinner. Perfect for using up any leftover cooked vegetables.



1 Serve

2 Serves

Margarine or butter

1 t

2 t

Lightly cooked, diced vegetables  - leftovers are ideal

¾ cup

1½ cups

Egg, lightly beaten



Salt and pepper

To season

To season



1. Melt margarine in a pan and stir in vegetables and egg.

2. Cook gently over a low heat until egg is firm.

3. Season with salt and pepper.


Serving Suggestion: Serve with toast.


Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre