Quinoa Egg Scramble
Tawnie Kroll, RDN
Kick your day off right with this high-powered protein breakfast. With 20+ grams of protein, this recipe is satisfying and delicious!
This recipe was reprinted with permission from Tawnie Kroll, RDN.
|2 Tbsp||Shredded mozzarella|
|1 cup||Fresh spinach, roughly chopped|
|1 Tbsp||Extra virgin olive oil|
|2 cloves||Garlic, chopped|
|1/4 Cup||Cooked quinoa|
|Pinch||Salt and pepper|
|2 Tbsp||Microgreens (optional)|
Heat Extra Virgin Olive Oil and garlic in a small frying pan.
Whisk eggs with milk in a small bowl and pour into pan with olive oil and garlic.
Once eggs start to cook, add spinach, cheese, and quinoa and mix together. Season with salt and pepper. Once eggs are cooked, garnish with more cheese and microgreens, and enjoy!
- Calories: 386
- Total Fat: 26.5 g
- Saturated Fat: 7 g
- Sodium: 577 mg
- Carbohydrates: 16 g
- Dietary Fiber: 3 g
- Protein: 20 g
Grain: 0.5 oz
Vegetable: 0.5 c
Dairy: 0.5 c