Scrambled Veggs

Cook Time

15 min

Ingredients

• 80g Revo Salmon
• 300g Vegan egg substitute
• 1 Teaspoon extra virgin olive oil
• 1/3 Cup chopped asparagus
• Cherry tomatoes and chives for serving
• Salt and pepper

Preparation

• 1 For the asparagus, remove the woody ends and slice it into 3-4 cm pieces.
• 2 Heat a small nonstick pan to medium heat, then add the oil followed by the asparagus.
• 3 Sautee until the asparagus is bright green and easily pierced with a fork, about 4-5 minutes, and set aside.
• 4 In the same pan pour in the vegan eggs.
• 5 Quickly stir as the ''eggs'' cook, folding them over themselves so it forms big, eggy pillows.
• 6 Cook to your desired consistency, for 2-4 minutes.
• 7 Top with Revo salmon and some cherry tomatoes.