If you have a few random vegetables leftover and aren’t sure what to do with them, then this is a great recipe to try. It’s really versatile so you can substitute with any vegetables you like, or just simply use what you have on hand.
2 tablespoons vegetable oil, divided
1/4 yellow onion, chopped
1/2 green pepper, chopped
1/2 medium zucchini, chopped
Salt, to taste
Freshly ground black pepper
1 tablespoon minced flat-leaf parsley
2 eggs, beaten
1 tomato, cut into thick slices
1 flour tortilla, warm
1. In a medium sauté pan, heat 1 tablespoon oil over medium heat. Add onion and cook for 5-7 minutes, until translucent. Add green pepper and zucchini and cook for another 5 minutes, until vegetables are soft. Season with salt and pepper. Add parsley and cook for another 1-2 minutes.
2. Using a spoon, gently push vegetables to sides to make room in center of pan. Drizzle remaining oil in center; add eggs and cook until eggs begin to scramble. Gently combine eggs with vegetables, cooking eggs until desired doneness. Remove from pan and serve along with fresh tomato slices and warm tortilla.