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.
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.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: Continental
- 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.
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.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: Continental
Find it online : https://www.kannammacooks.com/veggie-breakfast-scramble/
About a month back, after dropping our son in a class, Vinodh and I, decided to settle in for sometime in a nearby restaurant to kill time and also catch up with my ramblings. It was a small cozy restaurant named Istanbul in Wanchai, HK. We ordered some soup and Lavash bread. The soup was mentioned in the menu as “legendary Turkish soup”. True to its name, the veggie soup was packed with so much flavor and was very clean tasting. They served the soup with a small lemon wedge and I felt that the citrus note really made the soup a dynamite. We loved it so much. We are soup people. We love soups. Its our favorite meal. We chatted for a while and ordered another soup and relished it. We just had a fantastic “our” time after a long long time. This soup is our new favorite. There is no extra added oil or fat in this recipe and that makes it so light. Serve with bread and enjoy!
This is my version of the Turkish red lentil soup. I have made it the OPOS (One Pot One Shot) way in the pressure cooker. The whole recipe can be put together in less than 15 minutes. This is just a very simple yet so flavorful recipe. Do try it out. Here is the recipe.
Add in all the ingredients in a pressure cooker and cook on medium flame for 5 whistles. It will take about 5-6 minutes. Switch off the flame and allow the pressure from the cooker to release naturally.
Blend the soup. Do not blend the soup to a fine paste. Grind to a slightly coarse consistency so there is texture in every bite. Add little hot water to thin the soup to a consistency that you may like. Turkish Red Lentil Soup is ready.
Garnish with mint leaves. Serve with bread and lemon wedges. Squeeze the lemon just before serving. I love that citrus note on my soup. Its truly soup love!
Main Ingredients
- 1/4 Cup Split Red Lentils (Masoor Dal)
- 2 Tablespoon Broken Wheat (Daliya)
- 5 Cashewnuts
- 1 Medium Sized Red Onion, Chopped
- 1 Carrot, Chopped
- 1 Tomato, Chopped
- 1/2 of a Medium Sized Potato, Diced
- 1/2 Teaspoon Cumin Powder
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Black Pepper Powder
- 1 Teaspoon Salt
- 1 Teaspoon Apple Cider Vinegar (optional)
- 2 Sprigs Mint Leaves
- 1/2 inch piece ginger, peeled
- 2 Cups Water
To Serve
- 2 Sprigs Mint Leaves, Chopped
- 4 Lemon Wedges
- Add in all the ingredients in a pressure cooker and cook on medium flame for 5 whistles. It will take about 5-6 minutes. Switch off the flame and allow the pressure from the cooker to release naturally.
- Blend the soup. Do not blend the soup to a fine paste. Grind to a slightly coarse consistency so there is texture in every bite. Add little hot water to thin the soup to a consistency that you may like. Turkish Red Lentil Soup is ready.
- Garnish with mint leaves. Serve with bread and lemon wedges. Squeeze the lemon just before serving.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Soup
- Cuisine: Turkey
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan.
