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Veggie scramble, Veggie Breakfast Scramble, Healthy zero oil recipe

July 16, 2016 by Suguna Vinodh Leave a Comment

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This healthy veggie breakfast scramble is so easy to make and can be put together in just 15 minutes. It makes for a very healthy and hearty breakfast. We do not use any oil in this recipe.

This is a zero oil recipe. We will add little water from time to time to avoid the veggies sticking to the pan.

Here is how to do veggie breakfast scramble.

Mince the garlic, dice all the veggies and keep them ready. I have used onions, bell peppers and mushrooms today. Just add the garlic and the veggies to a non stick pan. Add in a tablespoon of soy sauce. I do not add any extra salt as the soy sauce is very salty. Just saute for 10 minutes on a medium flame. If you feel that the bottom is getting kind of stuck to the pan, add in couple of tablespoons of water to loosen. Add water in intervals of two minutes. Saute until the mushrooms are cooked and tender.

veggie-breakfast-scramble-saute

Add in freshly ground black pepper and mint leaves.

veggie-breakfast-scramble-pepper

Remove from heat. Serve the Veggie breakfast scramble with toast, chapati or tortilla.

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veggie-breakfast-scrambled

Veggie Breakfast Scramble, Healthy zero oil recipe


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 20 mins
  • Yield: 3 servings 1x
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Description

Recipe for Veggie breakfast scramble, Healthy zero oil recipe made with hearty mushrooms, bell peppers and onions.


Ingredients

Scale
  • 2 red onions, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 10 button mushrooms, diced
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon black pepper, ground
  • 3 sprigs mint leaves, chopped
  • 3–4 tablespoons water to saute

Instructions

  1. Mince the garlic, dice all the veggies and keep them ready.
  2. Just add the garlic and the veggies to a non stick pan. Add in a tablespoon of soy sauce. Saute for 10 minutes on medium flame. If you feel that the bottom is getting kind of stuck to the pan, add in couple of tablespoons of water to loosen. Add water in intervals of two minutes. Saute until the mushrooms are cooked and tender.
  3. Add in freshly ground black pepper and mint leaves. Mix well. Remove from heat.

Notes

Optional: Add a cup of shredded Tofu at the end to get the scrambled egg effect.

This recipe has been very slightly adapted from the engine 2 diet.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Cuisine: Continental

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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