SPINACH MUSHROOM QUINOA BREAKFAST BOWL
SPINACH MUSHROOM QUINOA BREAKFAST BOWL
Servings: 4
Ingredients
- 1 tbsp vegetable oil
- 12 oz sliced mushrooms
- 2 cups baby spinach , packed
- salt and black pepper to taste
- 4 large eggs
- 2 cups cooked quinoa
- balsamic vinegar glaze (reduced balsamic vinegar, you can make it by heating 1 cup balsamic vinegar in a saucepan over medium heat and letting it reduce in half and thicken)
Instructions
- Heat oil in a large skillet over medium-high heat. Add mushrooms. Season with salt and black pepper. Cook fro 5-7 minutes, until most of the liquid has evaporated, then add spinach.
- Cook spinach and mushrooms for 2 more minutes, stirring occasionally.
- In the skillet, divide spinach mushroom mixture into 4 equal parts. Using a spoon make 4 rounds in each end of the skillet. Add an egg in the middle of each circle. Season the egg with salt and pepper. Cook for 2-3 minutes, until the egg is cooked. I suggest that you cover the skillet with a lid, to ensure that the egg cooks quickly and properly.
- Remove each "nest" from the pan and transfer to a plate. Serve with cooked quinoa on the side. Drizzle with balsamic glaze.
Nutrition
Calories: 225kcal | Carbohydrates: 23g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 163mg | Sodium: 85mg | Potassium: 573mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1645IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 3mg