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 Perk up breakfast with this delicious scramble served over a whole-grain tortilla with brown rice or quinoa and fresh guacamole. This flavorful, satisfying, low fat, and no-cholesterol version of scrambled eggs is an excellent source of calcium, protein, antioxidants (vitamin A, vitamin C, iron, copper, manganese, and selenium), thiamin (vitamin B1), riboflavin, niacin, vitamin B6, folate, and fiber.
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About the RecipesAll recipes posted here showcase how amazing whole, plant-based foods can taste! I love to play with ingredients, so most of these recipes are my own originals or variations on a published recipe. I have tried all recipes posted and give credit to the creators of those that are not mine. These recipes are all gluten-free unless otherwise noted, in which case gluten-free alternatives are presented. I use lite coconut milk that comes in a can with nothing added except water (no added sugar). Be adventurous, have fun, and give these recipes a try!
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