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Breakfast Scramble
Guiding Stars
Servings:
2 (192 g) as an appetizerPrep Time:
20 minutesCook Time:
0 minutes
Ingredients
You can use whatever vegetables you have on hand for this veggie-packed breakfast option. Mushrooms or broccoli would be fantastic. For a little more flavor, play with your favorite spices. Garlic and chili powder would provide a little southwestern flair, or consider a dash of ground mustard for a pop of umami. Love a more eastern inspiration? Try curry powder or Chinese five-spice. For an Italian option, add some tomatoes and a blend of garlic, basil, oregano and red pepper flakes.
1 Tbsp. olive oil
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/2 cup frozen hash brown potatoes
3/4 cup egg substitute
Directions
1. Heat oil in a large skillet over medium heat. Saute onion and pepper until tender (6-8 minutes).
2. Add hash browns and cook until potatoes are soft and brown, stirring occasionally (4-5 minutes).
3. Pour egg substitute over vegetables and continue to cook until the eggs are set, stirring often (4-5 minutes).
Nutrition
| Nutritional Facts | |
| Servings | 2 (192 g) |
| Base Nutrients | |
| Calories | 196 kcal (10%) |
| Calories from Fat | 93 kcal (0%) |
| Total Fat | 10 g (16%) |
| Saturated Fat | 2 g (9%) |
| Cholesterol | 1 mg (0%) |
| Sodium | 180 mg (7%) |
| Total Carbohydrates | 13 g (4%) |
| Dietary Fiber | 1 g (6%) |
| Protein | 13 g (21%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 30 mg (33%) |
| Minerals | |
| Calcium | 61 mg (5%) |
| Iron | 3 mg (15%) |
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