Rinse the bell peppers and chop them into small cubes. Finely mince the red onion and crush the garlic clove.
Heat the oil in a skillet. Add the chopped red onion and bell peppers. Cook over medium heat for about 5-7 minutes, until the vegetables have softened slightly. Stir in the crushed garlic and cook for another minute (your kitchen will smell amazing!).
In a bowl, whisk the eggs with the milk, salt, and pepper. Stir in the chopped fresh dill.
Pour the egg mixture over the sautéed vegetables. Cook over lower heat, stirring occasionally, until the eggs are cooked to your desired consistency. Sprinkle the chopped spring onions over the top.
Serve the scrambled eggs immediately while warm. You might want to pair it with a glass of freshly squeezed orange juice for an ideal combination!
- For a heartier dish, stir in a little grated cheese; it will melt beautifully and add extra creaminess (just don't overdo it, or it might feel too heavy for breakfast!).
- Feel free to swap out the vegetables based on the season or whatever you have in your fridge. Zucchini, broccoli, or even spinach would be lovely additions.
- For an extra pretty presentation, sprinkle with fresh dill or parsley right before serving.
- This dish pairs wonderfully with a slice of toasted bread or some fresh, sliced plums if you fancy a sweet and refreshing contrast after your savory meal.
- Cook the scrambled eggs over medium heat. This ensures the vegetables soften nicely and the eggs cook evenly without getting scorched. Patience is a virtue here!
