Breakfast Quinoa Bowl with Eggs and Veggies

Ingredients

• cooked quinoa 1 cup
• whole eggs 2 large
• egg whites 2 large
• cherry tomatoes 1/2 cup
• spinach 1 cup
• olive oil 1 tsp

Method

1. Prepare Ingredients. Gather all ingredients. Rinse the spinach and cherry tomatoes under cold water. Pat dry with a clean kitchen towel or paper towels. Crack the whole eggs into a bowl and separate the egg whites from the yolks, adding 2 egg whites to the bowl with the yolks.
   Tip: Separating eggs over a separate bowl helps avoid shell pieces and makes it easier to combine whites and yolks.
2. Cook the Eggs. Heat a non-stick skillet over medium heat and add half the olive oil (about 1/2 tsp). Pour in the eggs and cook gently, stirring occasionally, until softly scrambled and just set, about 3-4 minutes. Remove the eggs from the pan and set aside.
   Tip: Cook eggs on medium heat to avoid browning and keep them tender and creamy.
3. Sauté the Veggies. In the same skillet, add the remaining 1/2 tsp olive oil. Add the cherry tomatoes and cook for 2 minutes until they start to soften. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Season lightly with salt and pepper if desired.
   Tip: Cook spinach just until wilted to preserve its nutrients and vibrant color.
4. Warm the Quinoa. Add the cooked quinoa to the skillet with the veggies and stir to combine. Cook for 1-2 minutes until the quinoa is warmed through.
   Tip: If quinoa is cold from the fridge, warming it in the pan prevents a cold spot in your bowl.
5. Assemble the Bowl. Transfer the quinoa and veggie mixture to a serving bowl. Top with the scrambled eggs. Optionally, garnish with fresh herbs or a sprinkle of black pepper for extra flavor.
   Tip: Serve immediately for best texture and flavor.

Pro tips

• Use a non-stick skillet to cook eggs easily without sticking.
• You can prepare quinoa in advance and store it in the fridge to save time in the morning.