fitveggielife

Savory and sweet, I concocted this delish smorgasbord brekky scramble with random ingredients found around the house that you wouldn’t think to put together, but DAMN it’s good. If I ate meat I’d definitely add some minced sausage to take it to that next level flavor-wise, but don’t worry my little vegetarians and vegans, it’s great as is.

It’s a tasty, bright dish that goes off the regularly beaten path. Sometimes that works… you tell me 😉

Ingredients:

• olive oil
• 3 red potatoes, diced small
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/2 bell pepper, diced small
• 1/3 cup water
• 4 cloves of garlic, minced
• 1 cup cabbage, cut into 1/2 in strips, and then cross-cut into small squares
• 1/4 onion, diced small
• a touch more oil if needed
• 2-3 tbsp vinegar
• 2-3 tbsp honey
• salt and pepper if needed
• 3 eggs, scrambled, omit if vegan
• sesame seeds, optional

Instructions:

1. Heat oil in a large skillet over medium high heat, add in potatoes, paprika, garlic powder, and cumin. Season with salt and pepper, make sure everything is coated, add 1/3 cup of water to steam/quickly cook the potatoes with the lid on for 10 minutes, then cook for 10-12 minutes to crisp them with the lid off and tossing in between.
2. Add bell pepper, garlic, and onion, add a little more oil if it looks a little dry, and season with salt and pepper a touch more, make sure to taste. Cook for about 3-5 minutes, soften everything, then add cabbage and toss to mix.
3. Add vinegar, honey, and anymore salt or pepper if it needs it. Cook for about 5-6 minutes to soften the cabbage, then push it to one side of the pan, if vegan skip next step, season as needed.
4. Add oil if needed to the empty side of the pan and toss in your scrambled eggs, cook until just done, give everything a nice stir and check your flavors, adjust and season as needed.