Veggie Scramble with Strip Crumbles
This high-protein veggie scramble gets a savory, textural boost from crispy crumbled plant-based breakfast strips, making for a quick and satisfying meal.
For 1 serving
**Prep Vegetables**: Finely dice the yellow onion and chop the red bell pepper. Wash and roughly chop the fresh spinach if using large leaves. Whisk the eggs in a small bowl with salt and black pepper until well combined.
**Cook Strips**: Heat a medium non-stick skillet over medium heat. Add the plant-based breakfast strips and cook for 3-5 minutes per side, or until crispy and golden brown. Remove the strips from the skillet, place them on a paper towel-lined plate to drain excess oil, then crumble them into small pieces.
**Sauté Aromatics**: Add 1 tablespoon of olive oil to the same skillet (add more if needed). Reduce heat to medium-low. Add the diced yellow onion and sauté for 2-3 minutes until softened and translucent.
**Add Bell Pepper**: Stir in the chopped red bell pepper and continue to cook for another 2-3 minutes until slightly tender-crisp.
**Wilt Spinach**: Add the fresh spinach to the skillet. Cook for 1-2 minutes, stirring occasionally, until the spinach has wilted down.
**Scramble Eggs**: Pour the whisked eggs over the vegetables in the skillet. Let the eggs set for about 30 seconds without stirring.
**Scramble Gently**: Using a spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue this process, folding and stirring gently, until the eggs are mostly set but still slightly moist. Avoid overcooking for the best texture.
**Serve**: Transfer the veggie scramble to a plate. Top generously with the crumbled plant-based breakfast strips. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Overcook Eggs**: For the creamiest scramble, remove the eggs from the heat when they are still slightly wet. Residual heat will continue to cook them to perfection.
- 2**Crispy Strips are Key**: Ensure your plant-based strips are cooked until very crispy. This provides a crucial textural contrast to the soft scramble.
- 3**Season Eggs Separately**: Whisking salt and pepper directly into the eggs before cooking ensures even seasoning throughout the scramble.
- 4**Vary Your Veggies**: Feel free to use other quick-cooking vegetables like mushrooms, zucchini, or cherry tomatoes. Add them according to their cooking times.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes with the vegetables or drizzle with sriracha or your favorite hot sauce before serving.
Tofu ScrambleTofu Scramble
For a fully vegan option, substitute the eggs with 1/2 block (about 7 oz) of firm or extra-firm tofu, crumbled and seasoned with turmeric for color, and nutritional yeast for a cheesy flavor.
Why this is on our healthy list.
High Protein
Eggs and plant-based strips provide a significant protein boost, essential for muscle repair, satiety, and sustained energy throughout the morning.
Rich in Vitamins & Minerals
Spinach and bell peppers are packed with vitamins A, C, and K, as well as iron and antioxidants, supporting overall health and immunity.
Fiber-Rich Vegetables
The inclusion of spinach, bell peppers, and onion adds dietary fiber, which aids digestion and contributes to a feeling of fullness.
Frequently asked questions
Yes, you can substitute plant-based strips with regular bacon or sausage crumbles. Cook them first until crispy, then proceed with the recipe, using the rendered fat to sauté the vegetables for extra flavor.
