Southwest Vegan Breakfast Skillet
There isn't much to this quick breakfast skillet. Chop some veggies, throw them in a pan, fry it up and serve! To make it more substantial, add some roasted or boiled cubed potatoes or sweet potatoes. This recipe is completely customizable so go ahead and use any veggies you like or whatever you have on hand.
Servings: 1
Ingredients
- 1 cup sliced mushrooms 100 g
- 1 cup diced zucchini 125 g
- 1/2 cup onion red or white (75 g)
- 1/2 cup chopped green onion 30 g
- handful of fresh chopped cilantro
- 1/2 a red bell pepper diced
- 1 sliced vegan sausage such as Field Roast
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- salt and pepper to taste
- avocado for serving
- salsa for serving
Instructions
- Add everything except the avocado and salsa to a skillet and cook over medium-high heat (add a few splashes of water if it starts to stick to the pan) until the veggies are softened and nicely browned, about 6-7 minutes.
- Season with salt and pepper, top with avocado, salsa, extra chopped green onion and fresh cilantro and hot sauce if desired and serve right away.
Nutrition
Serving: 1g | Calories: 361kcal | Carbohydrates: 31g | Protein: 34g | Fat: 12g | Sodium: 202mg | Fiber: 7g | Sugar: 12g