Many of us go right to the cereal or eggs when we think of breakfast food. This is a dish you can make that doesn't use either ingredient.
KY3's Paul Adler get the healthy breakfast recipe from Pamela Hernandez of Thrive Personal Fitness.
Start your day with a scramble…minus the eggs!
If you're switching to a plant based diet or just want a quick filling breakfast, beans are the way to go! Chickpeas make a great "scramble", taking the place of eggs or tofu.
My southwest scramble will give you more protein than two eggs plus 15 grams of fiber. This power combo will keep you feeling full and energetic all morning long!
Southwest Chickpea Scramble
* Olive oil cooking spray
* ¾ cup cooked chickpeas
* ½ cup chopped zucchini
* ¼ cup chopped red onion
* ½ tsp ground cumin
* 1 vegetarian breakfast patty (I like Gardein breakfast patties)
* 2 tbsp black bean and corn salsa
* Salt and pepper to taste
Heat non-stick skillet over medium low heat.
Mash chickpeas in a bowl and set them aside. If using a frozen breakfast patty, defrost it and also set it aside.
Heat skillet and spray with olive oil. Heat the oil then add zucchini and red onion to the skillet. Cook until the zucchini starts to brown, about 2-3 minutes.
Add the chickpeas, cumin, salt and pepper and 2-4 tbsp of water. Stir and cook for 1 minute.
Crumble breakfast patty into the chickpea mixture and cook until the breakfast patty warmed up, about 1-2 minutes.
Transfer scramble to a bowl or plate. If you wish, add even more flavor by adding salsa and avocado.
You can also divide among corn tortillas for breakfast tacos. Makes one serving.
Don't forget – scrambles aren't just for breakfast! Use this easy and nutritious scramble anytime you need a quick meal