Leftover Veggie Eggs
2 large eggs
Handful of mushrooms
Salt and pepper
Half a Tsp mixed herbs
Half a garlic clove, crushed
Optional side - salad leaves with balsamic dressing
Roughly chop the mushrooms. In a small frying pan on a low heat, add some oil with the crushed garlic, mushrooms and herbs. Season lightly with salt and pepper. Fry for a few minutes until soft.
Whilst the mushrooms fry, beat the eggs and milk together in a mug. Season lightly with salt and pepper.
When the mushrooms are soft, add the egg mixture to the pan and stir slowly to scramble the egg. Fry on a low heat until desired consistency.
Remove from the heat and serve with salad leaves!