Quinoa, Spinach and Feta Scramble Recipe
Photo: Kate Mathis
Serves 4
Ingredients
8 large eggs
½ tsp. kosher salt
3 Tbsp. olive oil
½ cup cooked quinoa
½ cup baby spinach, roughly chopped
1 large tomato, cored and diced into 1" pieces
¼ cup plus 2 Tbsp. crumbled feta, divided
4 slices wholegrain toast, for serving
Directions
Total time: 10 minutes
In a large bowl, whisk eggs with salt.
In a large nonstick skillet, heat oil over medium heat. Add beaten eggs and begin to scramble with a rubber spatula. Immediately add quinoa, spinach and tomato, and continue to scramble.
Reduce heat to low and stir mixture continuously until set, about 4 minutes. Fold ¼ cup feta into eggs and remove skillet from heat. Divide among 4 plates and top each with ½ Tbsp. feta. Serve with toast.
Ingredients
Directions
Total time: 10 minutes
In a large bowl, whisk eggs with salt.
In a large nonstick skillet, heat oil over medium heat. Add beaten eggs and begin to scramble with a rubber spatula. Immediately add quinoa, spinach and tomato, and continue to scramble.
Reduce heat to low and stir mixture continuously until set, about 4 minutes. Fold ¼ cup feta into eggs and remove skillet from heat. Divide among 4 plates and top each with ½ Tbsp. feta. Serve with toast.
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