Vegetable Egg Scramble with Creamy Tomato Sauce

1In a bowl, whisk together the eggs (4 large) and milk (½ cup) until well combined. Season with salt, pepper, paprika (¼ teaspoon), and garlic powder (¼ teaspoon).

2In a large skillet, melt the butter (1 tablespoon) over medium heat. Add the diced bell pepper (1 medium) and grated carrot (1 medium), sautéing for about 3-4 minutes until they begin to soften.

3Add the diced tomato (1 medium) to the skillet and cook for an additional 2 minutes, stirring occasionally.

4Pour the egg mixture into the skillet with the vegetables. Allow it to sit for a few seconds, then gently stir with a spatula, cooking until the eggs (4 large) are just set but still creamy, about 3-5 minutes.

5Remove from heat and serve immediately, garnished with additional diced tomatoes or herbs if desired.