NUTRITION

SERVINGS

INGREDIENTS

1.5 oz seitan

0.5 cup black beans

2 large eggs

1 cup cherry tomatoes

0.25 cup Greek yogurt

0.5 cup cucumber

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cherry tomatoes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

• 2

  Roast the tomatoes for 12-15 minutes until they are blistered and soft.

• 3

  While tomatoes roast, heat the remaining olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the cubed seitan and rinsed black beans to the skillet, sautéing for 5-7 minutes until the seitan edges are golden and slightly crispy.

• 5

  In a small bowl, whisk the eggs with garlic powder, smoked paprika, sea salt, and black pepper until well combined.

• 6

  Reduce the skillet heat to medium-low and pour in the egg mixture, stirring gently with a spatula until the eggs are softly set and fluffy.

• 7

  Remove the skillet from the heat and stir in the diced cucumber to add a refreshing crunch to the warm scramble.

• 8

  Serve the scramble immediately on a plate, topped with the roasted tomatoes and a dollop of Greek yogurt.