breakfast

Masala Spiced Scrambled Eggs with Sautéed Spinach and Quinoa

Name: Masala Spiced Scrambled Eggs with Sautéed Spinach and Quinoa
Ingredients: 80.3 g Large eggs, lightly beaten; 137.2 g Cooked Quinoa; 91.4 g Fresh Spinach, raw; 36.5 g Red Onion, diced; 290.5 g Greek Yogurt (0% fat) as side garnish

Nutrition

487

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Large eggs, lightly beaten80.3 g

Cooked Quinoa137.2 g

Fresh Spinach, raw91.4 g

Red Onion, diced36.5 g

Greek Yogurt (0% fat) as side garnish290.5 g

Instructions

In a bowl, whisk eggs with a pinch of turmeric, cumin, and a dash of cayenne pepper for a warming Indian-inspired profile.

In a non-stick skillet over medium heat, add the diced red onion and sauté until translucent and aromatic.

Add the spinach to the skillet, stirring until just wilted, about 1 minute.

Pour in the seasoned eggs. Gently fold the eggs with a spatula, keeping the heat low to ensure soft, fluffy curds.

Once the eggs are just set but still glossy, remove from heat immediately to prevent overcooking.

Plate the eggs over the warm, fluffy cooked quinoa.

Serve with a dollop of cold Greek yogurt on the side to provide a cooling contrast and extra protein. Garnish with fresh coriander leaves if available.