I learned to make this shortly after going from vegetarian to vegan. One of my favorite breakfasts when vegetarian was scrambled egg hash browns with veggies and cheddar vegan cheese. I adapted this recipe to a vegan version and I love this more than the original!
Prepare ingredients sans oil and yeast in a bowl and mix together. Heat a cast iron skillet with the oil on high heat and stir fry until the onions begin to brown. Stir in nutritional yeast until mixture is coated.
Turn onto a plate and enjoy! I usually eat this with some fresh fruit and a glass of soymilk. The sesame seed oil is better when you are craving a rich breakfast, like those I eat before a big run.
Lots of B-vitamins, calcium, fiber, protein, and healthy fats to get you moving!