Quinoa, Feta, and Veggie Scramble

I'm slacking again with blog posts, and today presented a perfect opportunity. I've been gone for five days and I returned home to my herbs and spinach looking great, so this morning I decided it was time for a breakfast post.

Everyone has heard breakfast is the most important meal of the day, and it actually is true. Eating a healthy, balanced, breakfast jump starts your metabolism and lets your body refuel from the night. I love quinoa, and breakfast is a great way to get rid of it if you have leftovers. You can seriously put it in anything. It provides a unique texture and is packed with nutrients. If you haven't tried it, let me know what you think!

Quinoa, Feta, and Veggie Scramble

Serves 2

Ingredients:

• 1 tsp olive oil
• 1/4 cup diced bell pepper
• 1/4 cup diced onion
• 8 oz egg whites
• 1/2 cup cooked quinoa
• 1/4 cup chopped cilantro
• 1 tablespoon feta
• 1/2 cup spinach
• salt/pepper to taste

 Spinach and cilantro from the garden. *thumbs up*

Heat olive oil in a pan over medium-low heat. Add diced onion and pepper and let cook for about one minute. 

Pour egg whites, quinoa, and cilantro into pan and allow them to cook slowly. As they begin to set, push the edges towards the middle and allow uncooked egg to fill in. It's easy to rush eggs but if you want light, fluffy, perfect eggs: low and slow. 

Add spinach and feta in once eggs are slightly runny. Allow them to firm up the rest of the way and enjoy!