Kale, Mushroom, & Chickpea Scramble

Kale, Mushroom, & Chickpea Scramble

Serves 1-3

25 minutes

Recipe by: Notcho Nocheez


Skillet Scrambles



  1. In a non-stick medium or large skillet, cook the sausage patties, if using, according to package directions. Remove from the skillet and set aside.
  2. Using the same pan, heat the olive oil over medium-high heat for a few minutes. (Note: If there is oil left in the pan that was generated by cooking the sausage, decrease the amount of olive oil you use.)
  3. Add the onions, peppers, mushrooms, & greens. Let cook for about 3 minutes, stirring often.
  4. Add the garlic, sea salt & pepper, and stir everything well. Let it cook for another 3 – 5 minutes, stirring frequently. If the skillet starts to dry, add a tablespoon of water (or veggie broth) to prevent things from sticking to the pan.
  5. When the onions/mushrooms are browned and the greens are wilted and soft, add the beans. Mix well. The beans don’t need to be “cooked” but rather just heated and incorporated into the dish.
  6. Add the Notcho Nocheez™️. Note: if you are adding Notcho Nocheez™️, you won’t need to add extra salt!
  7. Mix everything until just incorporated and remove from the pan.
  8. Pour the liquid egg into the pan. Let it cook for about 1 – 2 minutes, scrambling lightly.
  9. Transfer the egg onto a plate and top with the veggie mixture. Serve the sausage patties on the side of your scramble.
  10. Top with Notcho Nocheez™️, unsweetened ketchup, Sriracha sauce, liquid aminos, or whatever sauce you wish!

Some variations to this versatile meal include:

Recipe Photos: