Hearty Vegan Scrambled Eggs with Salad

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

For the vegetables:

8 mushrooms, brown
2 onions)
1 bell pepper (s)

Also: (for the vegan scrambled eggs)

For the salad:

Also:

1 avocado (s)

Instructions

Cut the mushrooms into slices, cut the onions and peppers into strips. Fry in a little oil for 5 minutes, lightly salt and pepper and set aside.
Mix the ingredients for the scrambled eggs. The dough should be thick. If necessary, add a little more plant milk. Heat enough oil in a medium-sized pan. Pour the batter into the pan and spread evenly. Spread the fried vegetables on top. Close the lid and let the dough set for 5 - 7 minutes, until the outer edge begins to turn brown. Then chop and fry for another 5 minutes while stirring. If necessary, add a little more oil.
For the salad, mix vinegar, oil, agave syrup and mustard to a dressing and season with salt and pepper. Quarter the cherry tomatoes and mix with the lamb`s lettuce and dressing.
Serve with the scrambled eggs and half an avocado each on 2 plates.

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