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Lilly’s Table

 
 
Skillet Zucchini & Potatoes
© Lillys-Table.com Photo of Tomato Basil Scramble
 

Tags: Vegan vegetarian Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Tomato Basil Scramble

from Potato, Zucchini & Tomato Scramble, the Week of July 22, 2012.
View the next recipe for this meal.

This can be vegan with tofu & nutritional yeast or simply vegetarian with eggs & parmesan. Both ways are a super tasty way to start your day with fresh tomatoes and basil.

Ingredients

  • 4 ounces tofu, extra-firm , or an egg per serving
  • 1 teaspoon olive oil, or butter
  • 1 clove garlic, small, finely minced
  • 2 tablespoons nutritional yeast, or grated parmesan
  • 1 tomato, chopped
  • ½ cup fresh basil, washed, dried & torn in pieces
  • ½ teaspoon salt, more or less to taste
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

For the Tofu Scramble:
Warm the olive oil and garlic in a skillet over medium heat. Crumble in the tofu, saute lightly for about 5 minutes until there is no longer much liquid. Season with nutritional yeasts, salt & pepper. Adjust adding more of each to taste.

Toss with the fresh tomatoes and basil.

For the Egg Scramble:
Warm the butter or olive oil and garlic in a skillet over medium heat. Beat the eggs and pour into the pan. Season with parmesan, salt & pepper. Cook and fold until the eggs are mostly cooked. Taste. Add more cheese, salt and pepper as desired.

Fold in the tomatoes and basil.