Breakfast Scramble
You can use whatever vegetables you have on hand for this veggie-packed breakfast option. Mushrooms or broccoli would be fantastic. For a little more flavor, play with your favorite spices. Garlic and chili powder would provide a little southwestern flair, or consider a dash of ground mustard for a pop of umami. Love a more eastern inspiration? Try curry powder or Chinese five-spice. For an Italian option, add some tomatoes and a blend of garlic, basil, oregano and red pepper flakes.
Nutrition
Calories: 195.6 kcalCarbohydrates: 12.9 gProtein: 12.8 gFat: 10.3 gSaturated Fat: 1.7 gCholesterol: 0.9 mgSodium: 179.8 mgPotassium: 528.8 mgFiber: 1.45 gSugar: 2.2 gCalcium: 61.1 mgIron: 2.7 mg
Ingredients
- 1 Tbsp. olive oil
- ¼ cup chopped onion
- ¼ cup chopped bell pepper
- ½ cup frozen hash brown potatoes
- ¾ cup egg substitute
Instructions
- 1. Heat oil in a large skillet over medium heat. Sauté onion and pepper until tender (6-8 minutes).
- 2. Add hash browns and cook until potatoes are soft and brown, stirring occasionally (4-5 minutes).
- 3. Pour egg substitute over vegetables and continue to cook until the eggs are set, stirring often (4-5 minutes).