Breakfast Scramble

 

Breakfast Scramble
Serves 6
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89 calories
16 g
0 g
1 g
7 g
0 g
232 g
76 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
232g
Servings
6
Amount Per Serving
Calories 89
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 76mg
3%
Total Carbohydrates 16g
5%
Dietary Fiber 6g
26%
Sugars 5g
Protein 7g
Vitamin A
15%
Vitamin C
185%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium red onion, peeled and cut into 1/2-inch dice
  2. 1 medium red bell pepper, seeded and cut into 1/2-inch dice
  3. 1 medium green bell pepper, seeded and cut into 1/2-inch dice
  4. 2 cups sliced mushrooms (from about 8 ounces whole mushrooms)
  5. 1 large head cauliflower, cut into florets, or two 19-ounce cans Jamaican ackee, drained and gently rinsed
  6. salt to taste
  7. 1/2 teaspoom freshly ground black pepper
  8. 1 1/2 teaspoons turmeric
  9. 1/4 teaspoon cayenne pepper, or to taste
  10. 3 cloves garlic, peeled and minced
  11. 1 to 2 tablespoons low-sodium soya sauce
  12. 1/4 cup nutritional yeast, optional
Instructions
  1. Place the onion, red and green peppers, and mushrooms in a medium skillet or saucepan and salute over medium-high heat for 7 to 8 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender. Add the salt, black pepper, turmeric, cayenne pepper, garlic, soya sauce, and nutritional yeast (if using) to the pan and cook for 5 minutes more, or until hot and fragrant.
beta
calories
89
fat
1g
protein
7g
carbs
16g
more
Adapted from Forks Over Knives The Cookbook
BC Going Green http://bcgoinggreen.com/

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