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Pour the egg custard over the vegetable mixture and stir gently to combine.
Let the mixture cook on low heat for about 5–10 minutes, or until the egg custard has set and the vegetables are tender.
Garnish:
Garnish with fresh arugula and chopped parsley.
Serve hot with slices of cucumber on the side for a refreshing crunch.
Serving and Storage Tips:
This dish can be served as a main or side dish. It’s delicious with a fresh salad or as a light lunch.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan to preserve its flavor and texture.
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