What are we talking about today? Power eggs breakfast. Why? Because you need this recipe in your life at least once a week, and who knows, you may love it so much you will have it every day. It's been known to happen, so I am told.
When I feel like I've fallen off the “healthy eating” wagon, I pull this breakfast into the rotation to get me back on track. It's kind of like my food reset button.
This is a dish that is packed with protein, spinach, healthy fats, grains and just plain goodness. It is hearty and if paired with a cup of coffee, is the perfect way to start the day. Have an afternoon or evening workout planned? It makes for a great recovery meal too.
I love eggs and I eat them a lot. I would sound like “Bubba” from Forrest Gump if I had to share all the ways I like them…scrambled eggs, sunny side up eggs, over easy eggs, egg sandwiches….you get the idea! They are the perfect little serving of protein to help keep you full and build and repair lean muscle. When I'm trying to be really good, I prepare just the egg whites, but between you and me, they don't have much flavor at all, so I came up with this recipe to help.
I heat up a little oil in a frying pan over medium heat. Once it's hot, I throw in a big handful of fresh baby spinach, a shake of garlic flakes and a pinch of salt and sauté until the spinach is wilted and soft. I then pour in 3/4 cup egg whites and scramble with the spinach. Place on a plate, top with 1/3 cup cooked quinoa, half an avocado and salsa. Grab a fork and dig in!!
Cooked quinoa you say? Oh, yes, I say! I always have this in the fridge. It's great to add to eggs, on top of salads or a quick “oatmeal.” It's very easy to make ahead for the week:
- 2 cups water
- 1 cup dry quinoa.
- Place in a pot, bring to a boil, stir and cover.
- Turn heat down to simmer and cook for 15 minutes.
- Take off the heat and let sit a couple minutes.
- Fluff with a fork. Done.
I let it cool, put it in a ziplock bag and keep in the fridge.
- 1 Tbsp oil (olive or vegetable)
- 2 cups fresh baby spinach
- 1 tsp dried garlic flakes
- pinch of kosher salt
- pepper to taste
- 3/4 cup liquid egg whites
- 1/3 cup cooked quinoa
- 1/2 of avocado, sliced
- 2 Tbsp salsa
- Heat oil in frying pan over medium heat.
- Add spinach, garlic, salt & pepper and cook until spinach is wilted.
- Pour egg whites over spinach and scramble until cooked.
- Place on plate. Top with quinoa, avocado and salsa.
Amount Per Serving: Calories: 487 Total Fat: 31g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 0mg Sodium: 750mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 11g Sugar: 4g Sugar Alcohols: 0g Protein: 27g
I've had so many requests for this recipe after folks have seen it on Instagram or Facebook and I have finally gotten around to writing it down!! Hope you enjoy! Would you add anything else to this dish? Let me know how you would make it!
This is the recipe for the Quinoa “Oatmeal” I mentioned above. So yummy!
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