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.
Add in freshly ground black pepper and mint leaves.
Remove from heat. Serve the Veggie breakfast scramble with toast, chapati or tortilla.
- 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
- Mince the garlic, dice all the veggies and keep them ready.
- 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.
- Add in freshly ground black pepper and mint leaves. Mix well. Remove from heat.
This recipe has been very slightly adapted from the engine 2 diet.
Leave a Reply