2 large free range eggs
4 tablespoons milk of your choice
½ teaspoon Maldon salt
Pinch of black pepper
200 grams frozen mixed vegetables
1 teaspoon butter
Lightly whisk together 2 large eggs with the milk until the mixture has one consistency. Set aside.
Heat the butter in a pan over medium heat.
Add the vegetables, salt, and pepper and sauté for 2–3 minutes.
Pour in the egg mixture and allow to sit for about 15 seconds.
Then stir with a wooden spoon, lifting and folding it over from the bottom of the pan
Let it sit for another 15 seconds then stir and fold again.
Repeat until the eggs are softly. Remove from the heat and serve hot