I made a yummy egg dish for a late breakfast today.
This meal has everything going for it ~ quick, easy, delicious, nutritious,
AND it can be served for breakfast, lunch, or dinner!
Start out by cooking one cup of quinoa according to package directions.
{Have you ever had quinoa? A lot of people think it's a grain, but it's actually
a seed. It cooks quickly (15 min.), is high in protein, is gluten free,
contains no cholesterol, and is also high in folate and magnesium. It's
a great change in your diet and meal plan instead of rice.}
In a medium-sized frying pan, pour a little olive oil, and saute chopped veggies
of your choice until crisp-tender. Use whatever you have on-hand that would be good
in an egg dish ~ onions, peppers, eggplant, zucchini, mushrooms, broccoli, tomatoes.
All I had in my produce stash today was onions and peppers. So I went with that.
While the veggies are cooking, whisk up some eggs. This dish was for two people,
so I used four eggs.
Pour the whisked eggs over the sauteed veggies and cook over medium heat.
Use a wooden spoon to scramble the egg and veggie mixture in the pan.
When eggs are done, you can choose to serve them as is...
or, sprinkle some cheese on top. I used shredded cheddar. You can use any
kind of cheese you like, including feta.
Spoon the quinoa onto a plate and then pile the egg and veggie mixture on top
of the quinoa. Delish! A salad of baby greens would be perfect with this egg
dish, too. Bon apetit!
