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
Easy Tofu Scramble Breakfast Pockets in 60 seconds!
Fin the Full Recipe HERE:
BREAD SCRAMBLE | Breakfast Recipe | Kids Break Box Menu | Cook with Anu
Kids favorite break box (tiffin / lunch box) recipe. Break Scramble is the quick and easy recipe to try for breakfast
Ingredients:
Bread slices 5
eggs
finely chopped ginger
finely chopped green chillies
finely grated carrot
oil
finely chopped onions and tomatoes
salt
chilli powder
black pepper powder
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Ham Scramble | Scrambled Egg w/ a twist | NO ONION, NO GARLIC | FAST AND EASY
Scrambled Eggs are my favorite! It is perfect for breakfast. I like regular scrambled eggs with either pancakes or toast. Sometimes I try to make the Filipino version of scrambled eggs but i am more fascinated with the simplest yet the soft and fluffy kind. I love to eat it with Sinangag, which is the Filipino version of garlic fried rice. I also love to have this with banana ketchup or with hot sauce. Now that everybody has been busy with hectic scheds or just merely stay at home yet feeling lazy to chop and slice other kinds of ingredients, well here's a video that im going to share. A very fast, easy and nice kind of Scrambled eggs to those scrambled lovers who wants a twist and wants it fast. Enjoy!
Ingredients:
Eggs
Sweet Ham
Basil leaves
Ground black pepper
Salt
Optional:
Chili powder
Chili flakes
Music:
Broccoli and Cheese Egg White Scramble on Whole Wheat English Muffin Recipe
High in nutrition and low in calories, the broccoli and cheese egg white scramble is a heart-healthy way to enjoy breakfast or brunch. HeartHealthyBreakfast #HeartHealthyRecipe #JohnsHopkins
This recipe is provided by the American Heart Association.
BOMB BREAKFAST CREPES // Tofu scramble + Dessert Recipe!
CHECK OUT MY EBOOK Epic Vegan Food! Filled with 40+ healthy VEGAN recipes, health tips, encouragement, inspiring content and beginner vegan tips!
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Thank you Danielle for making this delicious recipe with me! Follow Danielle on IG here:
HOW TO MAKE THE CREPES:
2 Cups Flour (we used GF Oat Flour)
2 Cups of Plant Milk
2 tsp Vanilla
2 tbsp Maple Syrup
1 Cup of Water
Blend all the ingredients till smooth. Then preheat to medium heat either a really good non stick pan or use coconut oil in the pan before putting about 1/2-3/4 of a cup of the mixture into the heated pan- make sure to swirl around the mixture as soon as soon as it hits the pan. Then cook about 2 mins until the sides of the crepe start peeling off the pan a little. You can check the bottom by putting your spatula underneath and seeing if it is as brown as you like it. Then flip and cook for about 1 minute on the other side.
TOFU SCRAMBLE CREPE RECIPE
1 bell pepper, diced
1/2 an onion, diced
3 cloves garlic, minced
1 block firm tofu
1 tsp pizza seasoning or Italian seasoning
1/2 to 1 tsp turmeric powder
4 tbsp nutritional yeast
Salt and pepper to taste
Saute the bell pepper, onion and garlic in a large pan on medium heat with a little bit of water, just enough to keep the veggies from sticking to the pan. While the veggies are sautéing, slice up a brick of firm tofu into small pieces. After about 5 minutes add the tofu into the pan with the veggies and add in the pizza seasoning or Italian seasoning, turmeric powder, nutritional yeast and salt and pepper to taste. Stir together on low/medium heat for another 2 minutes or so then set aside with a dish towel placed over the bowl if you’d like to keep the tofu scramble warm until serving.
Then prepare the crepes (see recipe above)
Fill each crepe with scoops of the tofu scramble and a couple tbsp of salsa. Fold the crepe however you like and top it with the cashew or sunflower seed sour cream, avocado, some black pepper and optional cilantro.
CHOCOLATE NUTELLA CREPE
To make the Nutella:
1/4 c nut butter of choice
1/4 c maple syrup
1 tsp vanilla
1 healing tbsp cacao powder
1/4 c fresh or canned coconut milk
STIR TOGETHER UNTIL WEEL COMBINED
Fill each crepe with about a tbsp of nut butter, banana slices, and a drizzle of maple syrup. Roll up the wraps then drizzle the chocolate Nutella on top. Top with cacao nibs and more sliced bananas
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