High Octane Vegan Breakfast

Mushroom: washed and sliced
Cooked and seasoned cranberry beans
Cooked and seasoned kale
2 large cage-free organic brown eggs beaten in a bowl
Fresh and diced or minced onions

Pour 2 tablespoonfuls of EVOL into medium width frying pan. When moderately hot, pour in onions. Let sizzle for a minute before pouring in mushroom. Turn until mushroom is one while being sautéed with the onions.
Scoop a kitchen-spoonful of cranberry beans and kale. Mix well over heat with sautéed onions and mushroom. Pour in the eggs. Mix well with other ingredients. Add olive oil as needed to prevent sticking. When eggs look well scrambled, remove from heat and serve.

Serves 1-2 people when combined with waffles and fruits.


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