Tempeh and Veggie Breakfast Scramble
A wholesome and high-protein tempeh and vegetable breakfast scramble that's quick to whip up for a nutritious kick-start to your day.
5 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
31g protein
16g carbs
18g fat
Ingredients
For 4 servings
- 8 ounces tempeh
- 8 eggs
- 2 cups frozen mixed vegetables
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- salt — to taste
- black pepper — to taste
- 2 green onions
Instructions
- 1
Crumble the tempeh into small pieces using your hands or a fork.
- 2
Chop the onion and mince the garlic.
- 3
Heat olive oil in a large skillet over medium heat.
- 4
Add the chopped onion and minced garlic; sauté until the onion is translucent, about 2-3 minutes.
- 5
Add the crumbled tempeh to the skillet and cook for another 3-4 minutes, stirring occasionally.
- 6
Add the frozen mixed vegetables to the skillet and continue to cook until they are heated through, about 3 minutes.
- 7
In a bowl, beat the eggs with a fork and season with salt and pepper.
- 8
Pour the beaten eggs into the skillet with the tempeh and vegetables, gently stirring until the eggs are fully cooked, about 2-3 minutes.
- 9
Chop the green onions and sprinkle over the scramble before serving.
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