I was so happy to hear how many of you enjoy broccoli for breakfast that I whipped up a scramble for Phase 2. Loaded with mushrooms and broccoli this flavor-packed dish is for our vegan community. 

Phase 2 | Serves 2
Prep time: 15 minutes | Total time: 30 minutes

INGREDIENTS

1 red onion, peeled and cut into ½-inch dice
1 red bell pepper, seeded and cut into ½-inch dice
1 green bell pepper, seeded and cut into ½-inch dice
3 cups sliced mushrooms (from about 12 ounces whole mushrooms)
8 ounces broccoli florets
3 cloves garlic, peeled and minced
1 to 2 tablespoons tamari or coconut aminos
1½ teaspoons turmeric
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, or to taste
Sea salt to taste
¼ cup nutritional yeast (optional)

DIRECTIONS

1. Place the onion, red and green peppers, and mushrooms in a large skillet and sauté over medium-high heat for 7 to 8 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
   
   
2. Add the remaining ingredients and cook for 5 to 6 minutes, or until the broccoli is tender.