This breakfast has been my companion for most of last week. Because I had Made a sheet pan of baked potatoes at the beginning of the week, my time to create this wonderful breakfast was cut down dramatically. And, this is why I love to batch cook.
- 1 baked potato, chopped
- 1 c mixed vegetables, frozen
- 1/2 c chickpea flour
- 1/2 c Almond Milk
- 1/4 tsp baking soda
- All-Purpose Seasoning
- Cashew Sour Cream
Add the potato and the mixed vegetables to a large skillet. Sprinkle some All-Purpose Seasoning on top of the vegetables and chopped potato. Cook the potato and vegetables over medium to medium-high heat until the potatoes are golden and the vegetables have been cooked through.
Remove the vegetable mixture from the skillet and transfer to a bowl. Set aside.
Pour the chickpea mixture in to the skillet. Do not try to stir the chickpea mixture right away. Let it cook on its own, until you are able to flip it over. Then you can break it up into “scrambled” bites.
Adde the scrambled chickpea mixture to the vegetable mixture and top with Cashew Sour Cream.
Serve. Eat. Enjoy,.
Note: This recipe is for one person, but it can be increased to feed as many people as needed.