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Protein-packed Just Egg scramble with veggies - quick to make and gut-friendly for a happy start!
A quick and delicious plant-based breakfast scramble that perfectly mimics the texture and flavor of real eggs. Ready in under 15 minutes, this savory, protein-packed meal is a fantastic start to any day, loaded with fresh vegetables and an authentic 'eggy' taste.
Serving size: 1 cup
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Protein-packed Just Egg scramble with veggies - quick to make and gut-friendly for a happy start!
This american dish is perfect for breakfast. With 341.9 calories and 19.53g of protein per serving, it's a low-calorie, low-phosphorus, low-potassium option for your meal plan.
Heat the olive oil in a medium non-stick skillet over medium heat. Once shimmering, add the chopped onion and red bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Shake the Just Egg bottle vigorously. Reduce the heat to medium-low and pour the liquid into the skillet. Sprinkle with turmeric powder, salt, and black pepper.
Allow the Just Egg to cook undisturbed for about 30-60 seconds, until the edges begin to set. Using a silicone spatula, gently push the cooked portions from the edges toward the center, allowing the liquid to fill the gaps.
Continue this process of gentle pushing and folding for 2-3 minutes until the scramble is mostly cooked but still slightly moist. Avoid over-stirring to create larger, fluffier curds.
Add the packed baby spinach to the skillet. Gently fold it into the scramble and cook for another minute until the spinach has just wilted.
Turn off the heat. Sprinkle the nutritional yeast and kala namak over the scramble and give it one final, gentle fold to combine. Serve immediately for the best texture and flavor.
