Breakfast · Indian · 10 min
Masala Spiced Scrambled Eggs with Sautéed Spinach and Quinoa
- Calories
- 500
- Protein
- 45g
- Carbs
- 51g
- Fat
- 13g
Ingredients
- 0.74 each whole egg
- 36 g red onion
- 90 g spinach
- 1 tsp ghee
- 0.25 tsp ground turmeric
- 0.25 tsp ground cumin
- 0.125 tsp cayenne pepper
- 0.25 tsp salt
- 50 g quinoa
- 290 g nonfat greek yogurt
- 2 sprig cilantro
Method
- 01Cook 50 g dry quinoa in 120 ml water for 12 minutes until water is absorbed and grains are tender. Keep warm.
- 02Whisk eggs with turmeric, cumin, cayenne pepper, and salt in a bowl.
- 03Heat ghee in a non-stick skillet over medium heat. Add diced red onion and cook for 3 minutes until soft and translucent.
- 04Add fresh spinach to pan and cook until wilted, about 1 minute.
- 05Reduce heat to medium-low, pour in whisked egg mixture, and gently fold with a spatula until soft curds form and eggs are fully set and cooked through to 160°F (71°C).
- 06Plate warm quinoa, lay scrambled masala eggs on top, serve with nonfat Greek yogurt on the side, and garnish with fresh cilantro leaves.
Cook it with the whole plan around it
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