Budget-Friendly Scrambled Eggs with Vegetables

Ingredients

• •6 Eggs
• •1/2 cup Carrots, finely diced
• •1/2 cup Cooked brown rice or oats
• •1/4 cup Onion, finely diced
• •1/4 cup Vegetable or low-sodium chicken broth
• •1 tablespoon Butter or oil

Instructions

1. 1Heat the butter or oil in a large skillet over medium heat.
2. 2Add the diced onion and carrots to the skillet and sauté for 3-4 minutes until softened.
3. 3In a bowl, whisk together the 6 eggs and broth until well combined.
4. 4Pour the egg mixture into the skillet with the vegetables.
5. 5Stir gently and continuously as the eggs cook, about 4-5 minutes until they reach your desired doneness.
6. 6Add the cooked brown rice or oats to the skillet and fold in gently to combine.
7. 7Cook for another 1-2 minutes until everything is heated through.
8. 8Divide into portions and serve warm, or let cool completely and store leftovers in an airtight container in the refrigerator for up to 3 days.