By Tanisha Salwan
2 eggs 5 tbsp milk 2 tbsp butter 1 chopped carrot 1 chopped tomato 1 capsicum Black pepper as required Salt as required
Heat a pan and add little oil. Add chopped carrot, capsicum and tomato and sauté the vegetables a little.
Take a bowl and beat the eggs. Add salt and black pepper. Whisk well. Add the sautéed vegetables to the egg mixture.
Heat a pan and add butter to it. Add the egg mixture and cook it. Bring together the edges of the mixture and scramble it.
When the consistency is slightly loose, turn off the flame and serve fresh.