Most of the meals I make, aren’t beautiful. They tend to be more functional and tastier but making them more appealing is something that is on my list of things to do. My Breakfast Eggplant Scramble is one of those dishes that I need to make more visually appealing, but everything is a work in progress!

Now you can serve this with anything you want, I’m eating a lowered carb diet, so I didn’t have mine with a slice of Our Favorite Sourdough Loaf, but my husband and kids did. Anyways, let get onto the recipe.

Breakfast Eggplant Scramble (Serves 2-4)

• 1 medium eggplant, cubed
• 1 tsp Salt
• Small onion, cubed
• Large tomato, cubed
• 2 roasted red peppers
• 1 Tbsp Olive Oil
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 tsp parsley, oregano, basil
• 1/2 tsp thyme
• 1/4 tsp allspice
• 1 cup packed greens
• 6 eggs
• 1/4 cup non-dairy milk

Putting it together!

1. Start by prepping your eggplant. You want it with the skin on, and cut into 1 x 1 inch cubes. Place into a strainer and lightly salt, with 1 tsp Salt. Let rest for 10-20 minutes.
2. While the eggplant drains, chop the remaining veggies and set aside.
3. Heat 1 Tbsp Olive Oil over medium heat, in a large skillet. Add your prepared eggplant. Cook for 10 minutes.
4. Add Tomato, Onion, Roasted Red Pepper, and herbs. Cook for an additional 10 minutes.
5. While you wait for the veggies to cook, prepare your eggs. Crack 6 eggs into a bowl, add 1/4 cup non-dairy milk and whisk.
6. Next add your greens of choice, stir to combine. Cook until greens are wilted. I used a Baby Spinach, Baby Chard and Baby Kale Blend.
7. Add eggs to skillet, stir and cover. Cook 10-15 minutes or until eggs in the center are set.

To Serve, divide into 2-4 portions, add a slice of toast, some vegan breakfast sausages or vegan feta. Enjoy!