Ingredients
Scale
- 2 eggs (scrambled)
- ½ cup cooked quinoa
- ¼ avocado, sliced
- ¼ cup chopped cherry tomatoes
- ½ cup sautéed spinach
- 1 tbsp crumbled feta
- Salt, pepper, olive oil (to taste)
Instructions
- Scramble the eggs in a non-stick skillet with a dash of salt and pepper.
- In the same pan, sauté spinach with a splash of olive oil until wilted.
- In a serving bowl, layer quinoa as the base.
- Add eggs, spinach, avocado, and tomatoes.
- Top with feta, and drizzle with olive oil or lemon juice.
- Serve warm, or prep in a container for a grab-and-go meal.
Notes
Prep Tip: Cook quinoa and sauté veggies in bulk to save time during the week. Swap proteins or veggies to suit your taste and keep it exciting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 370mg