This breakfast scramble is inspired by a visit to Blossoming Lotus Restaurant in Portland, Oregon, as well as a recipe in Alicia Silverstone's The Kind Diet. You can use any combination of veggies that are in season.

You can incorporate pinto beans, black beans, or black-eyed peas. You can add more garlic or skip it. You can use bok choy or greens and whatever type of mushrooms are available. It can be a made-from-scratch recipe or a clean-out-the-crisper recipe. If you're not into all the veggie prep, feel free to use frozen veggie medleys or pre-prepped vegetables, open a can of beans and a package of tofu. You won't be sorry!