Breakfast · Mediterranean · 10 min
Mediterranean Seitan and Artichoke Scramble with Wilted Tuscan Kale
- Calories
- 521
- Protein
- 40g
- Carbs
- 54g
- Fat
- 18g
Ingredients
- 165.2 g seitan
- 139.4 g canned artichoke hearts
- 92.8 g Tuscan kale
- 12.9 g extra-virgin olive oil
- 0.4 tsp salt
- 0.2083 tsp black pepper
- 46.4 g long-grain white basmati rice
- 97.5 g watermelon juice
Method
- 01Heat 1 teaspoon (approx. 4.5 g) of olive oil in a non-stick pan over medium heat. Add the torn seitan chunks and cook until golden brown and crisp at the edges, about 4 minutes.
- 02Add the chopped artichoke hearts and saute for 2 minutes until lightly browned.
- 03Fold in the chopped Tuscan kale and stir constantly until wilted and vibrant dark green, about 3 minutes.
- 04Stir in the cooked basmati rice to heat through, absorbing the pan juices, for 1-2 minutes.
- 05Season with salt and black pepper to taste.
- 06Transfer the scramble to a shallow bowl, drizzle with the remaining olive oil, and serve alongside the chilled watermelon drink.
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