Ingredients

• 6 large eggs

• 1 bag of Tante's mixed vegetables

• 1/4 cup heavy cream (60 ml) substitute with evaporated milk, whole milk or water

• 1/2 teaspoon salt and 1/4 teaspoon chicken bouillon powder

• 1 teaspoon ground black pepper or white pepper

• 2 tablespoons olive oil

• 2 tablespoons chopped onion

• 1/2 cup sliced mushrooms

• 1/2 cup chopped bell pepper

Method

Step 1

In a large bowl whisk together the eggs, cream, 1/4 teaspoon of salt, the chicken bouillon powder and black pepper.

Step 2

Place a large skillet (preferably non-stick) on medium heat and add the olive oil. Heat up the oil for 1-2 minutes.

Step 3

Add the onions and saute until translucent while stirring with a wooden spoon. It takes about 1-2 minutes.

Step 4

Add the mushrooms and stir. Let the mushrooms cook for 2 minutes while stirring from time to time.

Step 5

Add the bell pepper and stir in. Let it cook for 1 minute.

Step 6

Add the bag of Tante's mixed vegetables and stir in. Let it cook for 1 minute.

Step 7

Add the beaten eggs into the skillet. Let it set for 1 minute then stir gently using a wooden spoon or heat-resistant spatula. Let it cook slowly while stirring from time to time until all of the egg is set.

Step 8

Garnish with chopped parsley if desired and serve.