Scrambled eggs with potatoes and carrots

Heat 1 tbsp butter in a wide pan over medium-high. Tip in the diced potatoes, season with salt, and cover. Cook for 8 minutes, shaking the pan occasionally.

Add the carrots to the same pan, uncover, and cook another 8 minutes until everything is tender and the edges are caramelizing.

Crack the eggs into a bowl with a splash of milk, a pinch of salt, and a few grinds of pepper. Whisk until uniform.

Melt the remaining tbsp of butter in a separate non-stick pan over medium-low heat. Pour in the eggs. Stir gently with a spatula, pulling the curds inward, until the eggs are set but still glossy — about 90 seconds. Pull just before they look done; they'll keep cooking on the way to the plate.

Spoon the potatoes and carrots onto plates, eggs alongside. Parsley over the top. Season again to taste.