The Scrambler

Feel free to use either eggs or medium-firm tofu for a vegan version of this amazing dish!

Okay so you all know my love of breakfast. Why not try this super easy protein-packed scrambler? It can be made vegan too! I know. Pretty fantastic.

Load this one up with whatever you have leftover in the fridge. We're talking leftover cooked veggies or meats, milks nearing expiration, leftover lentil dishes, wilting kale, peppers...whatever you have!

Recipe

You'll Need:

2 Eggs or Medium Firm Tofu

Leftover veggies, meats, whatever is in the fridge

Dairy or alternative milks that need using up

Garlic seasoning (or any other seasoning you have)

Salt and Pepper to taste

Gather whatever ingredients you have from the refrigerator and chop up any larger items into small bite-sized pieces. Place eggs (if using), tofu, milks, veggies, and seasonings in a bowl and stir with a fork.

Meanwhile, heat up a lightly oiled skillet on medium heat. Pour in your egg/tofu mixture and cook until heated through or eggs are done. Serve with your choice of sauce (I like ketchup and sometimes ranch dressing!).

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