Scrambled Eggs with Vegetables

Ingredients:

• 5 eggs, beaten
• 1 onion, finely chopped
• 3 cloves garlic, minced
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 1 tomato, diced
• 1 teaspoon salt
• 1 generous pinch of black pepper
• ½ teaspoon cumin
• Olive oil for cooking
  

Instructions:

1. Prepare the vegetables:
   • Chop the onion, garlic, green bell pepper, red bell pepper, and tomato into small dice.
2. Preparation:
   • In a bowl, beat the eggs and mix in the salt, black pepper, and cumin until well combined.
3. Cooking:
   • Heat olive oil in a skillet over medium heat.
   • Add the chopped onion and garlic. Sauté until the onion becomes translucent and garlic is fragrant, about 2-3 minutes.
     
     
4. Adding vegetables:
   • Add the diced green and red bell peppers to the skillet. Sauté for another 2-3 minutes until the peppers start to soften.
5. Incorporate tomatoes:
   • Stir in the diced tomatoes and cook for an additional 2 minutes until they are slightly softened.
     
6. Scramble the eggs:
   • Push the vegetables to the sides of the skillet and pour the beaten eggs into the center. Allow the eggs to cook undisturbed for a few seconds until the edges begin to set.
7. Mix and cook:
   • Using a spatula, gently scramble the eggs, mixing them with the vegetables. Cook until the eggs are fully set but still moist, stirring occasionally, about 2-3 minutes.
8. Serve:
   • Remove from heat and serve the scrambled eggs with vegetables hot, optionally garnished with fresh herbs or grated cheese.
     

Enjoy your Scrambled Eggs with Vegetables!

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