So what to do with those leftover roasted veggies from Sunday? Why not make a Roasted Veggie Egg Scramble? It’s a great way to add vegetables AND protein to your meal. Throw them in a skillet with some non stick cooking spray and heat veggies on medium heat. In a large bowl add 1 whole egg and 3 egg whites, 1/4 cup of milk of your choice and whisk the eggs for 2 minutes. Add eggs to pan and let cook. Stir to mix eggs and veggies together to scramble. I do not like wet or underdone eggs so I cook until light brown. ENJOY!