Nothing is really scrambled in this recipe, other than perhaps my brain.
I’ve been super busy lately.
It’s as simple as that.
I’m losing my mind.
Thus, I need a super simple sammy for my scrambled brain.
The great thing about the simplicity of this concoction, is that it really can be complex as well. THREE different versions, in fact.
Just like me –
Well, maybe I don’t have three versions of myself. But who’s counting anyway?
“Paleo” and full of protein, for sure. Or, vegetarian, or even vegan, for the day.
Whatever version you choose, just know that it is super delicious. Simple, indeed. And, a bit of a mind scrambling sammy for a busy season in your life.
Super Simple Scrambled Sammy
1 egg (OR, for the vegan version, use a flax egg: 1 Tbs. flax seed soaked in 2 Tbs. water for 5 min)
2/3 cup cooked, pureed yellow summer squash
1 Tbs. coconut flour
1/4 tsp. baking powder
1/2 tsp. Mediterranean sea salt blend
1 tsp. preferred fat of choice)
1/2 red bell pepper, finely chopped
1/2 cup ground bison (or, for the vegetarian and vegan versions, use finely chopped mushrooms)
1/2 tsp. lemon salt
Whisk together the first five ingredients and transfer to a smallish baking ramekin. Microwave on high for 2-3 minutes, until the little sammy bun puffs up perfectly. Alternatively, bake in a 350 degree pre-heated oven for 10-12 minutes.
Allow to cool enough to remove from the ramekin and slice through the center, creating a top half and a bottom half.
Meanwhile, in a small skillet melt the fat over low heat. Add the pepper and bison or mushrooms and sauté until the meat is cooked through or the peppers are glistening and a bit golden. Add salt.
Pile the “scrambled” filling into the puffed up bun and enjoy.