egg-free veggie scramble

If you love a warm and veggie-filled breakfast, look no further. Perfect while cleansing, this egg-free scramble can be enjoyed in the morning or any time of the day.

Yield 2 servings
Prep Time 15 minutes
Cook Time 10 minutes
CLEANSE

1 tbsp olive oil

½ shallot, chopped

1 clove garlic, minced

2 cups chopped broccoli

1 cup diced zucchini

½ cup sliced cremini mushrooms

Himalayan pink salt and freshly ground black pepper, to taste

1 bunch kale, stems removed, chopped

1 avocado, sliced

¼ cup store-bought kimchi

Lemon wedge (optional), to serve

1   In a large sauté pan, heat the oil over medium heat. Add the shallot, and cook for 1 minute. When the shallot is translucent, add the garlic, broccoli, zucchini, mushrooms, and a pinch of salt. Sauté for 2 to 3 minutes.

2   Add the kale, cover, and steam for 2 minutes. Remove the lid, and sauté for 1 minute more until the vegetables are soft.

3   Transfer to plates and top each serving with sliced avocado and kimchi. Season with salt and pepper to taste and a squeeze of lemon, if desired.

egg-free veggie scramble