Egg and Vegetable Scramble with Bread

Dice the onion, bell pepper, tomato, and carrots into small, uniform pieces for even cooking.

Heat oil in a large skillet over medium-high heat. Add diced carrots and onion, sauté for 3-4 minutes.

Add bell pepper and tomato to the skillet, cook for 2 minutes until vegetables begin to soften.

In a bowl, crack and beat 6 eggs with salt and a splash of milk. Set aside.

Push vegetables to the side of the skillet, add butter to the center and pour in beaten eggs.

Gently scramble eggs with vegetables for 3-4 minutes until eggs are cooked through but still slightly moist.

Sprinkle cheese over the scrambled eggs and mix gently until melted, about 1 minute.

Toast bread slices until golden brown. Serve scramble alongside warm toasted bread.