Oh My Veggies · by Nicole
Vegan Scrambled Eggs
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 10%
CARBS 15G55% OF CAL
4G FIBER0G ADDED3G INTRINSIC8G OTHER3G TOTAL SUGAR
FAT 4G30% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based take on scrambled eggs using chickpea flour mixed with vegetables and spices. A savory, protein-rich breakfast ready in 20 minutes.
mainamerican🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup chickpea flour
- 1 cup water
- 1 cup frozen spinach (defrosted, drained and pressed dry)
- 1 small onion (diced)
- 3 garlic cloves
- 1/4 cup fresh parsley
- 3/4 cup green bell pepper (diced)
- 1 teaspoon fresh thyme
- 1 teaspoon cumin powder
- 1 teaspoon pepper
- 1 tablespoon turmeric powder
- 1 tablespoon oil
- salt to taste
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 10%
CARBS 15G55% OF CAL
4G FIBER0G ADDED3G INTRINSIC8G OTHER3G TOTAL SUGAR
FAT 4G30% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 164mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 351mg
- Calcium
- 63mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.