You know, there’s something really nice about having a savory breakfast. This one is not your typical eggs and toast rendition. No, this plant-powered cacophony of veggies is rich in phytonutrients, fiber, vitamin C, protein, and complex carbohydrates. It will keep your energy up and your plant game strong.
Check out the printer-friendly version with nutrition facts here: Breakfast Scramble
vegan, gluten-free, dairy-free
Recipe by Jentry Lee Hull
Yields 6 servings
1 Tbsp Olive oil
1 Tbsp Balsamic vinegar
Juice from 1/2 lemon
1/2 tsp pink Himalayan salt
1/2 tsp red pepper flakes
1/2 tsp garlic granules
1/2 red onion, finely diced
1 clove garlic, finely minced
1 zucchini, cut in 1/2 and thinly sliced
16 oz. shiitake mushrooms (cremini mushrooms will work too), trimmed and thinly sliced
8 grape tomatoes, cut into quarters
1 1/2 cups great northern beans, drained and rinsed
2 heads broccoli, trimmed and cut into small florets
English Muffin (try Dave’s Killer Bread English Muffins, Food For Life’s Ezekiel Sprouted Grain English Muffins or Gluten Free)
Avocado or Hummus
Basil, for garnish
Toss together olive oil, balsamic vinegar, lemon juice, salt, red pepper flakes, and garlic granules with onion, garlic, zucchini mushrooms, tomatoes, and beans. Marinate in the fridge for at least 30 minutes, or overnight if possible.
Once ingredients are marinated, heat a large skillet to low-medium heat. Add mixture to pan, toss, and partially cover, cooking for about 5 minutes.
Add broccoli florets, toss again and cook partially covered for another 3-5 minutes, or until broccoli is bright green and tender (but still a bit crunchy).
Adjust seasoning to taste.
Enjoy on a freshly toasted English muffin with hummus or mashed avocado as a base (if desired), and top with arugula for more greens, garnish with basil.