Vegetable Scramble

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5feb-breakfast
1 cup garbanzo bean flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon summer savory
1 teaspoon marjarom
1 tablespoon nutritional yeast
1 cup water
1 onion chopped
2 carrots – diced
2 celery stalks diced
6 green olives, pitted and chopped
vegetable oil

In a bowl mix together garbanzo bean flour with herbs, spices, nutritional yeast and water. This it the scramble batter. Set aside.
Lightly oil a frying pan. Sauté one chopped onion over medium heat until translucent.
Add in 2 chopped celery stalks, 2 chopped carrots and let them cook until soft. Remove the vegetable from the pan.
Deglaze the pan with a little water to clean and empty the pan. Oil the pan again and heat on medium.
Pour half of the batter in the pan, sprinkle half of the vegetables and chopped olives on top. After about a minute, start to scramble pieces of the batter around. Continue to cook and scramble until all the batter is dry and firm.
Serve with home fries.

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