Eggs: 4
Zucchini: 1, sliced
Bell pepper: 2 small (yellow and red), chopped
Carrot: 1, sliced
Fresh Parsley: 1 tbsp (optional)
Olive oil: 2 tbsp
Lemon juice: 1 tbsp (optional)
Salt
Pepper
Method:
1. Saute carrot with olive oil on medium heat for 3-5 minutes.
2. Add peppers and zucchini. Saute for 3-5 more minutes.
3. Whisk eggs with salt and pepper.
4. Pour into the pan and cook until done.
5. Sprinkle over with parsley and lemon juice before serving.