Breakfast from remnants in the fridge and pantry!

2nd Sunday of the year! Boy, does time fly! Unlike any other Sunday of the year, yesterday was one of the very rare ones both V and I get to sleep in...Then came the most difficult thought I'm sure almost every wife or mother dreads...What TO Cook??!!! In a bid to empty my fridge and freezer(only to allow me to restock them again ;p) , I started ransacking them to see what ingredients I had that could make a decent breakfast..and the result is (may sound extremely normal, but i did tweak a few things and it was good!) Scrambled eggs with garlic bread, green smoothie and Italian coffee brewed in a french press with oatmilk. The Italian coffee was  a gift from a very good friend from Malaysia. The taste and smell of the coffee lasted to this day and tasted very fresh!

Dill Broccoli  Scrambled Eggs

Ingredients:

3               Free Range eggs
1/2            chopped spanish onion
1 tsp         finely grated ginger
2 cloves    garlic (grated)
1/2 cup     brocolli (cut into small pieces)
2 Tbsp      finely grated carrot
2 Tbsp      chopped dill
1/2 tsp       fish sauce
To taste     black pepper
2 Tbsp      milk
1 Tbsp      olive oil


Method:

1. Crack eggs into a bowl and whisk well. Add fish sauce, milk and pepper and mix well.
2. Heat oil in a frying pan and add onion, garlic and ginger and saute until the onions soften.
3. Add broccoli and cook for 3 minutes and add grated carrot.
4. Spread all the ingredients around the pan evenly and pour the whisked eggs and ensure the egg fills up the entire pan.
5. Add the chopped dill as evenly as possible on the egg mixture.
6. Allow to cook for 4-5 minutes on medium flame.

7. Turn the egg over to cook the other side for another minute.
8. Cut into 4 quarters and serve warm with toasted garlic bread and coffee!