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Veggie Quinoa Breakfast Scramble
Serves 4 |
A healthy and delicious way to begin the day.
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Ingredients:
| 1/2 cup water |
| 1/4 cup quinoa |
| 1 teaspoon olive oil |
| 1 bell pepper, chopped |
| 8 oz mushrooms, chopped |
| 8 oz spinach, chopped |
| 8 oz asparagus spears, chopped |
| 10 egg whites |
| 10 oz cherry tomatoes, halved |
| Salt, to taste |
| Ground black pepper, to taste |
Directions:
- Pour water into a small pot and bring to a boil on high heat. Add quinoa and cook for 12 minutes. Remove the pot from the heat and let sit for 15 minutes.
- Pour olive oil into a large saucepan and bring to medium heat. Add pepper, mushrooms, spinach and asparagus spears to the pan. Saute vegetables for 10 minutes. Turn heat to simmer.
- Pour egg whites into a non-stick skillet and bring to medium heat. Cook and scramble eggs until done.
- Add the scrambled egg whites to the vegetables and bring back to medium heat. Stir together until mixed. Add halved cherry tomatoes and season with salt and pepper.
- Add the quinoa to the egg and vegetable mix and stir together.
- Spoon breakfast scramble onto serving plates and enjoy!
| Main Ingredient: | Mushroom, Egg, Asparagus, Spinach, Tomato, Quinoa |
| Cooking Method: | Stovetop |
| Course: | Breakfast |
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