This veggie scramble is a delicious and healthy breakfast that you can make in less than ten minutes.
I love eggs! As much as I love frittatas, omelettes and breakfast casseroles…sometimes you just need your egg dish to be a bit simpler.
Enter the scramble. It’s like an omelette without all the stress. Perfect for a lazy Saturday!
This is one of those recipes that is more about the method, and less about the actual recipe. In fact, I never measure anything when I make this for myself.
Prep. time: 5 minutes / Cook time: 15 minutes / Serves 5
The recipe is easy to prepare but tasty avocados, tomatoes and cheeses will lift your spirits and energize for great deeds.
INGREDIENTS :
1 lb. Tofu cheese
3 tbsp. Avocado oil
2 tbsp. Chopped onion 11⁄2 tbsp. Food yeast 1⁄2 tsp. Garlic powder
1⁄2 tsp. Turmeric
1⁄2 tsp. Salt
1 cup Spinach
3 Grape tomatoes
3 oz. Vegan Cheddar Cheese
DIRECTIONS :
1. Wrap the tofu in several layers of paper or cloth towels, and gently squeeze some water. Put aside.
2. In a skillet over medium heat, fry the chopped onion in 1/3 tbsp. Avocado butter until onion is soft and translucent.
3. Place the tofu in the pan and stir well with a fork.
4. Pour the remaining oil and sprinkle with dry seasoning.
5. Fry the tofu over medium heat, stirring occasionally until most of the liquid has evaporated.
6. Add the spinach, dice the tomatoes and cheddar cheese, and cook for a minute or until the spinach has faded and the cheese has melted.
7. Serve hot and store leftovers in the refrigerator for a maximum of three days.
PER SERVING
Calories: 211. Fat: 17.6 g. Protein: 10 g. Carbs: 4.7
Source : Michael Stewart – The complete Keto Diet
