I never throw out leftover veggies, even if I only have half a serving. Especially when it’s organic produce that costs more money. Here’s one way to reuse them and my children love it! Great for breakfast, lunch or dinner.
2 tbsp Milk, kefir or cream
1/2-1 cup chopped up leftover veggies
Scramble eggs, add milk and scramble until at bubbles form. Add veggies and cook until eggs are just slightly wet looking.
For most of veggies I throw then in after I scramble up my egg/milk mixture, some things like beets I like to add at the end (cold).
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