How To make Scramble In a Pocket
2 ts Olive Oil
2 c Sliced mushrooms
1 c Diced red onion
1 c Diced red or green pepper
1 c Thawed egg substitute
4 tb Light cream cheese
4 sm Pita
In a small nonstick skillet heat oil; add mushrooms, onion & pepper and cook over medium-high heat, stirring frequently, until pepper is tender-crisp, about 1 minute. Add egg substitute and cream cheese and cook, stirring constantly, until egg substitute is set, about 2 minutes. Using a sharp knife, cut 1/4 of the way around edge of pita. Open to form pocket. Fill pocket with egg substitute mixture. Per serving: 1/2 Fat, 1 Protein, 2 Vegetables, 1 Bread, 35 Optional Calories 190 Calories, 5g fat
How To make Scramble In a Pocket's Videos
Recipe for Tofu Scramble
Tofu scramble is a vegan, low carb breakfast alternative to scrambled eggs. It's super tasty, easy to make, and goes with just about anything. Watch this video to learn how to make tofu scramble yourself!
Easy Tofu Scramble Breakfast Pockets in 60 seconds!
Fin the Full Recipe HERE:
Breakfast Scramble using Jar Method
Bread Scramble Recipe [4K]
THANK YOU FOR WATCHING IF YOU LIKE THIS VIDEO
LIKE
SUBSCRIDE
MY YOUTUBE CHANNEL
FOLLOW ME AT
FACEBOOK PAGE:
Date & Egg White Scramble in Pita Pocket | Easy Breakfast Recipe | Healthy Eating at Trader Joe's
If you haven’t tried dates with your eggs, you’re missing out. Nutritionist Nar shows you how to use this unexpected ingredient to turn an ordinary breakfast into a special treat.
Click below to get the recipe! ????????
Hi, we're Nutritionist Narina & Nutrition Coach Elaine! We help women lose weight with healthy & delicious meal plans using only Trader Joe's products.
Our easy-to-follow meal plans include recipes, shopping lists & prep guides to help you reach your weight loss goals AND get results that last!
Click below to learn more: ????
(Note: We're not affiliated with or sponsored by TJ's, but we love their products because they help make healthy eating so convenient.)
REI Camp Recipes: Turmeric Breakfast Scramble
Turmeric Breakfast Scramble
Full recipe at:
This vegan tofu scramble is a great way to enjoy a protein-packed breakfast. It pairs turmeric seasoned tofu with a savory potato, mushroom, spinach hash.
Tofu travels great in a cooler if you repackage it into your own resealable container. This way you only bring just what you need for your trip (probably not the entire block) and can drain some of the water off ahead of time. If you travel without a cooler, shelf-stable tofu is becoming more widely available throughout the country.
The potatoes take longer to cook than the tofu, so that’s where this recipe starts. The smaller you cube your potatoes the faster they’ll cook. With the potatoes prepped, add them to a warm skillet with a bit of oil. While they’re cooking, de-stem and quarter some white mushrooms and add them after. A sliced shallot also adds a nice oniony/garlicky flavor.
When the potatoes and mushrooms nearly done, push them to the side, add a little more oil, and crumble in your tofu. Add the turmeric, scramble. Add the nutritional yeast, scramble. Add the salt and pepper, scramble. It’s important to scramble between each step so the seasons evenly distribute. Nobody wants to bite into a pocket of straight turmeric.
The last step is to place a few handfuls of spinach on top and stir into the combine. The stem with the hash with cook the spinach down to a fraction of the size, so don’t be afraid to put a bunch on to start with.
And that’s it! Hearty potatoes, savory mushrooms, leafy greens, and wonderfully seasoned tofu. It’s a stellar breakfast skillet that might just give eggs & bacon a run for its money.