Scrambled Breakfast Sandwich

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Grain-Free, Vegan (of course!)

For a lot of you, going vegan might mean giving up your favorite savory breakfast of scrambled eggs. Well, I’ve got you covered! This delicious, plant-based, protein-filled “egg” scramble will have your taste buds dancing with every bite! No more cruel, cholesterol-filled breakfast, thanks to the help of chickpea flour, veggies, and a delicious homemade, grain-free tortilla!



For the scrambled “eggs”:

  • 1/4 of a cup of chickpea flour
  • 1/3 of a cup of water
  • Dash of salt, or to taste
  • 1/8 of a tsp of pepper, or to taste

Add-ins to the scramble:

  • Two tbsp. of diced red onion
  • Two tbsp. of diced red bell pepper
  • Two tbsp. of diced tomatoes
  • One large handful of roughly chopped spinach
  • More salt and pepper to taste

Homemade tortillas:

  • One plantain, green or slightly yellow
  • Dash of salt and pepper


  • Avocado slices

How to make:

  1. Preheat your oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper.
  2. Chop the red onion, red bell pepper, spinach, and tomato, then set them aside.
  3. Peel the plantain, then chop it into two-inch thick slices.
  4. Place the plantain slices, salt, and pepper into a food processor, then blend until smooth.
  5. Spoon out half of the batter onto the baking sheet, then form the batter into a thin tortilla shape.
  6. Then spoon out the other half of the batter and form it into another thin tortilla shape.
  7. Bake the tortillas for 10 minutes.
  8. While the tortillas cook, combine the chickpea flour, water, salt, and pepper in a small bowl until homogeneous.
  9. Pour the batter into a non-stick pan to form a large, very thin pancake.
  10. Let the batter cook for about a minute until it hardens, then break it up with a spoon until it forms a fluffy-scrambled-egg-like texture.
  11. Remove the “eggs” from the pan and set them aside.
  12. Remove the tortillas from the oven, and allow them to cool for about two minutes.
  13. Once they are cool, place each tortilla onto the pan and “grill” each side until golden brown and the edges are crispy.
  14. Remove the tortillas and set them aside.
  15. Place the onions, peppers, spinach, and tomatoes into the pan and sautée them with a splash of water until the spinach has wilted.
  16. Stir the “eggs” into the pan with the vegetables.
  17. Place the “egg” mixture onto one of the tortillas, then place the other tortilla on top of the “egg” mixture.
  18. Slice into four quesadilla-shapes.
  19. Serve with avocado slices on top.
  20. Enjoy!

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