Contributed by Urban Harvest

Ingredients

1-2 Tbsp olive oil
1/4 cup chopped onion
1 clove garlic, crushed
1 cup chopped broccoli florets
1 cup sliced oyster mushrooms
1 cup sliced zucchini
1/2-3/4 cup milk (soy or dairy)
6 free-range eggs
pinch fresh-ground pepper
pinch sea salt
2 Tbsp chopped fresh cilantro (or sub another fresh herb of your choice)

Instructions

Whisk eggs, milk, salt and pepper, and set aside.

In a non-stick pan, heat olive oil at medium heat. Saute onion until translucent, then add garlic and broccoli florets, and saute until broccoli is bright green. Add zucchini, saute 2 minutes, then add mushrooms. When all veggies are tender and cooked through (another 3-5 minutes), remove from pan and set aside.

Re-oil pan, and then scramble eggs over medium heat.

Stir in veggies and fresh herbs.

Garnish with cherry tomatoes (or tomato slices) and a sprig of fresh herbs (whichever you've used in the dish), and serve with fruit salad and bran muffins for a nutritious weekend brunch!

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