Multicoloured Scrambled Eggs Skillet with Vegetables



3-5 scallions, cut up
1 carrot, shredded
1 zucchini, sliced and quartered
1 red pepper (you can use bell pepper as well), diced
1 cup sliced mushroom
5-6 eggs (depending on their size)
1 tablespoon extra virgin olive oil or coconut oil
pinch of salt
pinch of herbs: basil, oregano, thyme, marjoram (optional) – I used dried herbs, but you can use fresh ones if you have some on hand