Breakfast Scramble
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Breakfast Scramble
Prep Time: 0 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Makes 6 Servings
Ingredients
- piece red onion, peeled and cut into ½-inch dice
- piece red bell pepper, seeded and cut into ½-inch dice
- piece green bell pepper, seeded and cut into ½-inch dice
- cup sliced mushrooms (from about 8 ounces whole mushrooms)
- piece large head cauliflower, cut into florets, or 2 (19-ounce) cans ackee, drained and gently rinsed
- pinch Sea salt
- teaspoon freshly ground black pepper
- teaspoon turmeric
- teaspoon cayenne pepper, or to taste
- clove garlic, peeled and minced
- tablespoon low-sodium soy sauce
- cup nutritional yeast
Instructions
- Place the onion, red and green peppers, and mushrooms in a medium skillet or saucepan and sauté 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 to taste, pepper, turmeric, cayenne, garlic, soy sauce, and nutritional yeast (if using) to the pan, and cook for 5 minutes more, or until hot and fragrant.