Scrambled Eggs with Vegetables

1. Heat a tablespoon of olive oil in a non-stick skillet over medium heat.
2. Chop the vegetables into small, uniform pieces.
3. Add the chopped vegetables to the skillet and sauté for 2-3 minutes until they are slightly softened.
4. Beat the eggs in a separate bowl and season with salt and black pepper to taste.
5. Pour the beaten eggs over the sautéed vegetables in the skillet.
6. Stir the mixture gently with a spatula, allowing the eggs to cook and scramble.
7. Continue stirring until the eggs are cooked to your desired level of doneness.
8. Once the eggs are cooked, remove the skillet from heat and transfer the scrambled eggs with vegetables to a plate.
9. Serve hot and enjoy a nutritious and flavorful breakfast.

Scrambled eggs with vegetables is a nutritious and delicious breakfast option. This recipe combines a classic scrambled egg base with a variety of colorful vegetables to add flavor and texture.