In a pan with the cooking fat crack open the eggs
Mix in salt and pepper
Optional – add in a dash of milk/cream
Place on a low flame and scramble in a circular motion
Avoid over heating the eggs
Once cooked set aside
In a bowl mix grated cucumber with greek yoghurt and salt
In a large bowl assemble the assorted vegetables with the scrambled eggs and greek yoghurt dip
Optional – serve with kidney beans/brown rice