Spicy Veggie Scramble with Mushroom Chipotle Gravy and Creamy Avocado Toast

Allergens

Dairy (Feta cheese)

Ingredients

• 2 cups chopped tomatoes
• 1 cup finely chopped bell peppers (assorted colors)
• 1 medium onion, finely diced
• 4 large eggs
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• Salt and pepper to taste For Mushroom Chipotle Gravy:
• 1 cup chopped mushrooms
• 2 cloves garlic, minced
• 1 can (8 oz) tomato sauce
• 1/4 cup vegetable broth
• 1 tbsp chipotle pepper in adobo sauce
• Salt and pepper to taste For Avocado Toast:
• 4 slices crusty sourdough bread, toasted
• 2 ripe avocados, mashed
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, bell peppers, and tomatoes, cook until softened, about 5 minutes. In a separate bowl, whisk eggs, season with salt and pepper, and pour into the skillet with vegetables. Stir gently to combine, cook for about 3 4 minutes or until eggs are set but still slightly moist. Fold in crumbled feta cheese. Prepare mushroom chipotle gravy by heating olive oil in a saucepan over medium heat. Add garlic and cook for 1 minute. Stir in mushrooms, cook for about 5 minutes until softened. Add tomato sauce, vegetable broth, and chipotle pepper season with salt and pepper. Simmer for about 7 8 minutes until slightly thickened. Toast the sourdough bread slices. In a small bowl, mash avocados with lemon juice, salt, and pepper to taste. Spread over toast.

Chef’s Insight

To enhance flavors and texture, add a sprinkle of fresh herbs like parsley or cilantro on top.

Notes

Adjust spice levels to personal preference