YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Quinoa and Avocado
Enjoy a vibrant breakfast that balances creamy scrambled eggs with the nutty texture of quinoa and the fresh creaminess of avocado. This dish effortlessly marries classic breakfast elements with wholesome grains to start your day with energy and flavor.
INGREDIENTS
4 large Eggs
1/2 cup Cooked Quinoa
1/2 medium Avocado
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Rinse and drain the quinoa if not using pre-cooked quinoa. If needed, prepare according to package instructions prior to beginning the recipe.
In a mixing bowl, whisk together 4 large eggs with a pinch of salt and black pepper until well combined.
Heat a non-stick skillet over medium-low heat, then add 1 teaspoon of olive oil, ensuring it evenly coats the pan.
Pour the beaten eggs into the skillet and gently stir with a spatula, allowing the eggs to slowly set. Stir occasionally to achieve soft, creamy curds.
Once the eggs are mostly cooked but still slightly runny, stir in the 1/2 cup of cooked quinoa and let it warm through.
Remove the skillet from heat once the eggs and quinoa have blended together smoothly.
Plate the scramble and garnish with slices or cubes of 1/2 a medium avocado on top. Enjoy immediately for a warm, satisfying breakfast.