Breakfast Scramble

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

  1. 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.
  2. Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender.
  3. 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.
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