Vege Scrambled Eggs


  • 4 eggs
  • 1 Stalk Spring Onion
  • 1 Tomato
  • ½ Cup Spinach
  • Salt and Pepper
  • Olive Oil



Roughly chop spring onions, spinach and tomato. Crack in eggs with a pinch of salt and pepper and whisk with a fork. In a medium heat pan, add egg mix with a teaspoon of olive oil. Fold eggs around every 30 seconds until fluffy and cooked through.