1. Prepare the Vegetables and Other Ingredients

Start by preparing your vegetables and any grains you want to include. Dice the onion, bell pepper, and any other vegetables you’re using, like spinach, kale, or cherry tomatoes. If you’re using a potato, peel and dice it into small cubes to help it cook evenly and quickly.

If you’ve chosen to include a grain like quinoa or brown rice, ensure it’s pre-cooked. You can use leftovers or cook it in advance to save time.

2. Cook the Potatoes (Optional)

If you’re adding potatoes to your Breakfast Scramble Bowl, start by cooking them. Heat a non-stick skillet over medium heat and add a little olive oil. Once the oil is hot, add the diced potatoes and cook them for 5-7 minutes, stirring occasionally, until they are crispy on the outside and tender on the inside. Season with a pinch of salt, pepper, and garlic powder to enhance the flavor.

Once the potatoes are cooked, remove them from the skillet and set them aside.

3. Sauté the Vegetables

In the same skillet, add another tablespoon of olive oil or avocado oil over medium heat. Add the diced onions and bell peppers and sauté them for 3-4 minutes, or until they soften and start to caramelize. If you’re using spinach or kale, add it to the skillet and cook for another 1-2 minutes until wilted.

At this point, you can also add the cherry tomatoes if desired, cooking them until they soften and release some of their juices.

4. Prepare the Scramble

While the vegetables are cooking, prepare the eggs or tofu. If you’re using eggs, crack them into a bowl, season with a little salt, pepper, and garlic powder, and whisk them until the yolks and whites are fully combined.

For a vegan option, crumble a block of firm tofu into a bowl, and season with salt, pepper, garlic powder, turmeric (for color), and paprika. Use a fork or your hands to break the tofu into smaller pieces that will mimic scrambled eggs.

Once the vegetables are cooked, push them to the side of the skillet and add the eggs (or tofu) to the empty side of the pan. Let the eggs cook for about 1-2 minutes undisturbed, allowing the edges to set. Then, scramble the eggs with a spatula, mixing them with the vegetables. If you’re using tofu, cook it for 3-4 minutes, stirring occasionally to allow the tofu to soak up the flavors of the seasonings.

If you’re including a grain like quinoa or brown rice, now is the time to add it to the pan. Stir the grains into the scramble and let them heat through for another 2-3 minutes.

5. Combine Everything Together

Once the eggs are scrambled to your desired consistency and the grains are heated through, gently fold in the cooked potatoes (if using). Taste the scramble and adjust the seasoning as needed by adding more salt, pepper, or spices.

6. Assemble the Breakfast Scramble Bowl

Spoon the scramble into bowls and serve hot. Garnish with fresh herbs, such as parsley, cilantro, or chives, for a burst of flavor. If you like, add a few slices of avocado or a scoop of guacamole for extra creaminess.

For a little spice, drizzle some hot sauce or salsa over the top, or serve the dish alongside your favorite breakfast condiments.

7. Serve and Enjoy

Your Breakfast Scramble Bowl is ready to be enjoyed! Serve it immediately while it’s hot, and savor the perfect balance of protein, healthy fats, and vegetables.