I love making this on busy weekends when I have a bit more time to cook than on a weekday but not quite enough time to make a frittata or something more elaborate. This is also great for a busy weeknight because all you really have to do is chop some vegetables, season them, and add in the eggs. It’s probably one of the fastest dishes I make. Depending on what I have, I love to mix up the vegetables, dill is quite inspirational for me as dill and eggs go together perfectly.
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Vegetarian Egg Scramble Recipe: Perfect for a Hungover Weekend Day and Busy Weeknight
This is probably one of the fastest dishes I make. Depending on what I have, I love to mix up the vegetables, dill is quite inspirational for me as dill and eggs go together perfectly.
4
servings20
minutes20
minutesIngredients
- Egg mixture
6 eggs
2 tbsp unsweetened oat milk for the eggs – it makes them creamier
1 tsp sea salt
1 tsp black pepper
1 tsp paprika
1 tsp turmeric
1 tsp cumin
1 tsp red pepper
1 tsp cayenne pepper
1 tsp chili crisp, optional
- Egg Scramble
2 tbsp olive oil
1 medium-sized onion
8 oz Bella mushrooms
2 cloves garlic
1 stalk green onion
1 red pepper
1 Handful cherry tomatoes
1 tbsp pesto (optional)
2 tbsp giardiniera
1 Handful kale or spinach
1 handful cheese of your choice (vegan feta or dairy feta work wonderfully)
1 package seitan
1 handful freshly chopped dill
- Spices
1.5 tsp sea salt
1 tsp black pepper
1.5 tsp red pepper flakes
2 tsp paprika
1 tsp smoked paprika
1 tsp cumin
1 tsp cayenne pepper
1 tsp rosemary
Directions
- In a larger bowl, whisk 6 eggs, once they are whisked add in the almond milk and spices, whisk rigorously to make sure that it is all blended in and that nothing is chunky. Let it sit as you’re chopping the vegetables.
- Chop the onion, pepper, mushrooms garlic, and green onion.
- Chop the cheese into small slices if you’re using cheese.
- In a medium frying pan on medium heat, pour the olive oil and warm up for a few seconds, test with a small piece of onion, once it starts sizzling, add the rest of the onions and sauté for a few minutes until it starts to get golden brown.
- Saute the seitan for a few minutes on each side in a separate frying pan over 2 tsp of olive oil. Add a bit of tamari sauce on the seitan to brown it.
- Then add the peppers and mushrooms and sauté for a few minutes until the red pepper starts to brown.
- Add in the garlic, half of the green onions, kale, and spices and sauté for about 3 more minutes.
- Then on low heat, start to whisk in the eggs to make sure that they are being cooked but they aren’t drying up and sticking to the pan. Whisk in the eggs for a few minutes making sure that it does not become an omelet.
- Add in the giardiniera, seitan, dill and the optional cheese and pesto at the very end. I like to have it warmed up and slightly melted but not hot. Top with optional chili crisp!
- Serve with your favorite sides (hashbrowns are my favorite as they absorb the eggs really well) and bon appetit!
Notes
- Add some pesto for a lovely burst of flavor.
- I also love adding some Cholula hot sauce to my eggs.
- If you don’t have oat milk, then use soy or almond for the egg mixture.
- If you don’t have seitan, it’s okay! It just adds a nice texture.
Hungry for more recipes? Check them out here.
Nice recipe
I made this for lunch today and it was super easy and tasty!