I made this up one morning and it has quickly become my go-to weekend breakfast meal. It’s so tasty and easy and healthy I can’t help making it all the time. It’s friend approved too, so you know it’ll be a hit.
Amounts and veggies can be adjusted for your preference. I think the versatility is the best part of this recipe.
1 cup quinoa, rinsed and fully cooked
2 cloves garlic, minced
2 bell peppers, diced
Onion, diced (I used 1/4 bag of frozen)
Shredded cheese (for dairy free I recommend Daiya)
Olive oil, for sauteing
Salt and pepper, to taste
Red pepper, to taste
In a medium skillet with high sides, saute the onion, garlic, and bell pepper in olive oil on medium heat until desired tenderness.
Add quinoa, egg, and spices and scramble until eggs are fully cooked.
Add cheese and stir until melted. Serve immediately.