Breakfast Vegetable Scramble

The Breakfast Vegetable Scramble is a colorful and nutritious dish, perfect for starting your day. It includes a variety of vegetables such as bell peppers and onions, which can be scrambled together with an egg substitute to cater to a vegan diet if needed. This dish is not only vibrant and tasty but also packed with nutrients.

Servings: 2
Calories per serving: Approximately: 389

Ingredients:

2 tablespoons olive oil
1/2 red onion
1 red bell pepper (or 1/2 red and 1/2 orange)
4 cups baby kale or spinach
1 tablespoon chopped chives or other fresh herbs
4 eggs or this Tofu Scramble
¼ cup shredded Colby cheese or crumbled goat cheese (optional)
¼ teaspoon kosher salt
Fresh ground black pepper
Avocado slices, for serving

Instructions:

Prep the vegetables:

Thinly slice the red onion.
Large dice the bell pepper.

Prep the eggs or tofu:
- In a medium bowl, crack the eggs and whisk them together until well beaten.
- Stir in the cheese, fresh herbs, kosher salt, and fresh ground pepper.
- Or, complete Step 1 of the Tofu Scramble.
Cook the vegetables:
- Heat the olive oil in a large skillet over medium-high heat.
- When hot, add the onion and peppers.
- Cook for 3 to 4 minutes until tender and just starting to brown, stirring occasionally.
- Reduce heat to low.
- Add a pinch of salt and the greens.
- Cook for 30 seconds until wilted.
- Remove and set aside.
Cook the eggs or tofu:
- Keep heat on low.
- Pour in the eggs.
- Cook for 20 to 30 seconds.
- When the eggs just start to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute.
- Or, complete Step 2 of the Tofu Scramble.
Add the vegetables and serve:
- Add the veggies back to the pan with the eggs or tofu.
- Stir for a few seconds until combined and warmed.
Serve immediately.

*Nutrition information calculated with goat cheese, spinach and without avocados.