Veggie & “Egg” Scramble

For anyone looking to avoid eggs but miss the taste and comfort they bring—this scramble hits the spot. It’s so good and flavorful it will blow your mind! This recipe can also be made as plain scrambled eggs by leaving the veggies out. It’s the perfect recipe to make for family members or friends who need to avoid eggs.

Veggie & “Egg” Scramble

Ingredients:

• 2 cups water
• 1/4 tsp cumin
• 3/4-1 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black salt, more to taste (optional, but enhances the egg flavor)
• 4 cups potato flakes (use potato flakes that are oil and additive free)
• 1 cup chopped sweet onion (optional)
• 1 cup thinly sliced zucchini (optional)
• 1 cup diced red bell pepper (optional)
• 1 cup cherry or grape tomatoes (optional)
• 1 tbsp chopped parsley or cilantro to serve (optional)

Additional ideas of veggies & herbs to add:

• 1/2 cup chopped asparagus
• 1 cup chopped mushrooms
• 1 cup spinach, tightly-packed
• 1 tbsp chives
• 1/4 cup scallions
• 1 cup chopped broccoli
• 2-3 avocado slices, to serve (leave out if fat-free)
• 1/2 cup arugula, to serve

Directions:

In a large skillet, add the water then add potato flakes, spices and salt.

Place the skillet on medium-high heat and cook whilst folding the mixture (rather than stirring) and breaking up any larger chunks. The “eggs” are done when it’s cooked through and resembles a scramble, remove from heat.

In a separate skillet, add the onion, zucchini, red bell pepper and tomatoes and cook for 8-10 minutes, until they are soft and the tomatoes are bursting.

Add the onion, zucchini, bell pepper and tomatoes to the skillet with the scramble and fold with spatula until evenly mixed.

Serve immediately with chopped parsley or cilantro on top (optional).

Serves 2-3

Categories: Fat Free, Grain Free, Nut and Seed Free, Breakfast, Eggs, Potato Recipes, Kid Friendly

This item posted: 09-Dec-2021