Vegetable Breakfast Scrambles

Many of my day to day meals are just a hodgepodge of random ingredients that I find in my fridge all thrown into a bowl or a wrap. While I don’t really consider these “recipes,” they might spark some inspiration for some of you, so it can’t hurt to post them, right? These Vegetable Breakfast Scrambles are one of my favorite quick breakfast bowls (they take less than 10 minutes), and a lot of people have been asking about them since I showed them in my Instagram stories for the Vegetarian Challenge. I’ve shown my current combo below, but I’ll also list some other ingredients that I sometimes throw into the mix!

Vegetable Breakfast Scrambles

A big bowl of Vegetable Breakfast Scrambles with fork.

Other Bowl Options:

You can really add anything you like to these bowls, but here are some other things I’ve added in the past:

  • mixed baby greens
  • radishes
  • broccoli (chopped fine)
  • cheese (shredded cheddar or feta are nice)
  • sriracha
  • chipotle ranch
  • roasted vegetables
  • green onion
  • cilantro
  • black beans

Vegetable Breakfast Scrambles

These Vegetable Breakfast Scrambles are a savory breakfast lover’s dream. Fast, flavorful, full of healthy vegetables, and fully customizable. 

  • 1/2 Tbsp butter ($0.03)
  • 1/2 bell pepper, diced ($0.25)
  • 2 cups spinach ($0.50)
  • 2 large eggs ($0.50)
  • seasoning of choice* ($0.05)
  • 6 grape tomatoes, sliced in half ($0.34)
  • 1/4 avocado, sliced ($0.13)
  • 1/4 cup hummus ($0.37)
  • pinch salt and pepper ($0.02)
  1. Add the butter to a large non-stick skillet and heat over medium. Once melted, add the diced bell pepper and sauté for 1-2 minutes. Add the spinach and sauté just until wilted (about one minute).

  2. Push the vegetable to the sides and crack the eggs in the center. Add the seasoning of your choice. Keeping the skillet over medium heat, begin to scramble the eggs, mixing them with the vegetables. When the eggs are mostly set, remove the skillet from the heat.

  3. Add the cooked eggs and vegetables to a bowl and top with sliced tomatoes, avocado, hummus, and a pinch of salt and pepper. Serve immediately.

*I used Trader Joe’s Onion Salt seasoning this time, but I’ve used several others in the past, like Cajun seasoning, Jerk seasoning, “Everything But the Bagel” seasoning, or just all-purpose seasoning salt.

A forkful of Vegetable Breakfast Scrambles close up

Step by Step Photos

Sautéed Bell Pepper and Spinach

Start by adding 1/2 Tbsp butter to a large non-stick skillet (I’m using a ceramic Greenpan brand skillet here) and placing over medium heat. Once melted, add 1/2 of a bell pepper (diced) and sauté for just a minute or two. Next, add two cups (about two handfuls) of fresh spinach and sauté just until wilted (about one more minute). 

Add Eggs and Seasoning to the skillet

Push the vegetables to the sides and crack the eggs in the center. Season the eggs and vegetables with a seasoning blend of your choice (I used Onion Salt today, but there are more ideas for seasoning blends in the recipe notes above). 

Scrambled Eggs with Vegetables

Continue to cook over medium heat as you begin to scramble the eggs and mix them with the vegetables. Scramble just until the eggs are set, then remove from the heat.

Finished Vegetable Breakfast Scrambles

Transfer the vegetable egg scramble to a bowl and top with 6 sliced grape tomatoes, 1/4 cup hummus, 1/4 of an avocado (sliced), and a pinch of salt and pepper. Done! And sooooo tasty!

The post Vegetable Breakfast Scrambles appeared first on Budget Bytes.

Sriracha Chickpea Salad Wraps

Here’s a little quickie for you today from week 1 of my 31 Day Vegetarian Challenge! These creamy and spicy Sriracha Chickpea Salad Wraps are super fast and easy to make, perfect for cold lunches to bring to work, and can be customized to include whatever vegetables you have hanging out in the fridge. #sweepthekitchen and leave no vegetables behind!

Sriracha Chickpea Salad Wraps

A Sriracha Chickpea Salad Wrap cut open, with open sides facing viewer.

P.S. I jazzed my Sriracha Chickpea Salad up a bit with cilantro and lemon juice, but if you only have mayo and sriracha on hand, this still makes a really easy and delicious chickpea salad.

Sriracha Chickpea Salad Wraps

Creamy, spicy, and filling, these Sriracha Chickpea Salad Wraps are an easy option for your brown bag lunch. Customize to use whatever vegetables you have!

Sriracha Chickpea Salad

  • 1 15oz. can chickpeas ($0.59)
  • 1/3 cup mayonnaise ($0.55)
  • 1.5 Tbsp sriracha (or to taste) ($0.09)
  • 2 Tbsp chopped cilantro ($0.25)
  • 1 tsp lemon juice ($0.04)
  • 1/8 tsp salt ($0.01)

Wrap Ingredients

  • 2 large flour tortillas ($0.48)
  • 2 cups spinach ($0.50)
  • 1 carrot, thinly sliced or shredded ($0.11)
  • 1/2 bell pepper ($0.75)
  1. Drain the chickpeas, then add them to a bowl with the mayonnaise, sriracha, cilantro, lemon juice, and salt. (You may want to start with less sriracha and add more to taste if you are sensitive to heat). Mash the chickpeas until they are fairly broken down and the dressing ingredients have combined.

  2. To build the wraps, place the tortillas on a work surface and add half of the spinach, carrot sticks, bell pepper, and sriracha chickpea salad to each one. Fold the sides in toward the center, then roll from the bottom up, like a burrito. Serve immediately or refrigerate until ready to eat.

You can use any vegetables that you have on hand. I happened to have carrots and bell pepper, but you could use cucumber, shredded cabbage, avocado, tomatoes, or anything else you’d like.

Step by Step Photos

Sriracha Chickpea Salad Ingredients

Drain one 15oz. can of chickpeas, then add them to a bowl along with 1/3 cup mayonnaise, 1.5 Tbsp sriracha (or less to start, you can add more later to taste), about 2 Tbsp chopped cilantro, 1 tsp lemon juice, and 1/8 tsp salt.

Mashed Sriracha Chickpea Salad

Mash the chickpeas until they are fairly broken down and the dressing ingredients have combined.

Vegetables on Tortilla for Sriracha Chickpea Salad Wraps

Now it’s time to build the wraps! On each large tortilla place a handful or a loosely packed cup of spinach, a few thin carrot strips (or shredded carrot), and a few strips of bell pepper.

Sriracha Chickpea Salad on the Wrap

Add half of the sriracha chickpea salad (about 1 cup) on top of the vegetables.

Rolled Sriracha Chickpea Salad Wrap

Fold the sides of the tortilla in toward the center, then roll it from the bottom up like a burrito. Your Sriracha Chickpea Salad Wrap is now ready to eat! You can eat it immediately or refrigerate it for later.

A Sriracha Chickpea Salad Wrap cut open, with open sides facing viewer.

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