This low-calorie, vegan breakfast scramble is high in fiber and protein, with lemon juice to adds a little brightness. Serve with whole-wheat toast to round out the meal.
We love the light texture that cake flour gives baked goods, but we didn't want you to buy a whole box, so we use all-purpose flour mixed with cornstarch. We also add 3 tablespoons of vegetable oil to ensure the cake stays moist.