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breakfastvegetarianmodern
Chia Pudding with Coconut Milk and Savory Veggie Scramble
10 min 4 servings
A nourishing breakfast pairing of creamy chia pudding with coconut milk and a protein-packed savory veggie scramble, offering a balance of healthy fats, fiber, and essential nutrients.
Ingredients
- 12 tablespoons chia seeds
- 4 cups coconut milk (full-fat, canned)
- 2 teaspoons vanilla extract
- 4 drops liquid stevia (optional)
- 8 large eggs
- 4 cups spinach
- 2 medium bell pepper
- 1 medium zucchini
- 2 tablespoons olive oil
- 60 grams walnuts
- 20 medium strawberries
Instructions
- 1In a large bowl or individual jars, combine all ingredients and whisk thoroughly to prevent clumping. Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to ensure even settling.
- 2Chop the bell pepper and zucchini into small, even pieces. Wash and roughly chop the spinach. Crack the eggs into a bowl and whisk lightly with a fork until combined.
- 3Heat a large non-stick skillet over medium heat with olive oil at approximately 160°C. Add chopped bell pepper and zucchini, sautéing for 5-7 minutes until softened and slightly golden. Add spinach and cook for 1-2 minutes until wilted. Pour in the whisked eggs, stirring gently for 2-3 minutes until just set and fluffy, avoiding overcooking.
- 4Remove chia pudding from the refrigerator and give it a good stir to ensure a smooth consistency. Chop the walnuts into small pieces and slice the strawberries thinly for even distribution.
- 5Divide the chia pudding into 4 serving bowls or jars, topping each with an equal portion of chopped walnuts and sliced strawberries. Plate the warm veggie scramble alongside the pudding, ensuring both components are served immediately for optimal temperature contrast.
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