The recipe Vegetable Breakfast Scramble
Vegetable Breakfast Scramble recipe is a Breakfast meal that takes 5 minutes to make. If you enjoy for Breakfast, you will like Vegetable Breakfast Scramble!
Vegetable Breakfast Scramble
- What Course Is Vegetable Breakfast Scramble?
- How Long Does Vegetable Breakfast Scramble Recipe Take To Prepare?
- How Long Does Vegetable Breakfast Scramble Recipe Take To Cook?
- How Many Servings Does Vegetable Breakfast Scramble Recipe Make?
- What Are The Ingredients For Vegetable Breakfast Scramble Recipe?
- How Do I Make Vegetable Breakfast Scramble?
- What's The Nutritional Info For Vegetable Breakfast Scramble?
- What Type Of Cuisine Is Vegetable Breakfast Scramble?
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A tasty breakfast that's economical with your eggs, packs in vegetable nutrition and keeps you full until lunch. I use hempseed oil instead of olive oil often - either way, I never heat it, just add it afterwards for maximum nutrition.I cook batches of beans and keep them in the freezer, so I just add frozen chickpeas to the pan. You can use any other beans, or try a 1/4 cup of sunflower seeds or pumpkin seeds for a crunchier texture. What Course Is Vegetable Breakfast Scramble?Vegetable Breakfast Scramble is for Breakfast. How Long Does Vegetable Breakfast Scramble Recipe Take To Prepare?Vegetable Breakfast Scramble takes 5 minutes to prepare. How Long Does Vegetable Breakfast Scramble Recipe Take To Cook?Vegetable Breakfast Scramble takes 5 minutes to cook. How Many Servings Does Vegetable Breakfast Scramble Recipe Make?Vegetable Breakfast Scramble makes 1 servings. What Are The Ingredients For Vegetable Breakfast Scramble Recipe?The ingredients for Vegetable Breakfast Scramble are: All per person:1 medium egg 1 carrot, grated 1/2 onion, chopped 1/4 cup chickpeas 1/2 tomato handful of lettuce 1 tbsp olive oil/hempseed oil mixed with 1 tsp lemon juice salt and pepper to taste How Do I Make Vegetable Breakfast Scramble?Here is how you make Vegetable Breakfast Scramble: Cut two slices of bread and put them in the toaster.Heat a couple of tablespoons of water in a non-stick frying pan. Add the chopped onion, stir, then grate in the carrot (large-hole side of the grater is fine). Stir, add another spoon of water if it seems to be sticking, chuck in the chickpeas (or any other beans you have) then cover with a lid.Slice the tomato and lettuce, and put on the side of a plate.Check the vegetables: they should be going soft. Add a touch more water if it has all evaporated, then crack in the egg. Stir the egg using a fish slice/spatula, scraping any bits that stick. Keep stirring and mixing the veg and egg until the egg is set. Put the toast on the plate, mix the oil and lemon (I always have oil and lemon/vinegar mixed in a jar in the fridge for salads, but you can mix some up specially) and drizzle half over the bread. Pile the scramble onto the bread, then drizzle the remaining oil on top. Season to taste - hot sauce is nice if you like spice. Prepare to be full!Number of Servings: 1Recipe submitted by SparkPeople user DAWKINS.What's The Nutritional Info For Vegetable Breakfast Scramble?The nutritional information for Vegetable Breakfast Scramble is:
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