High-Protein Scrambled Egg Breakfast
A quick and nutritious breakfast featuring scrambled eggs, fresh veggies, and protein-rich quinoa or brown rice.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1/4 cup milk or almond milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup spinach, rough chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cooked quinoa or brown rice
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- Hot sauce (optional)
Instructions
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth. Set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper, sautéing for about 3-5 minutes until softened.
- Stir in the chopped spinach and cook for an additional 1-2 minutes until slightly wilted.
- Add the halved cherry tomatoes and cook for 1 minute more.
- Lower the heat and pour the egg mixture into the skillet, gently stirring to blend with the veggies.
- When the eggs start to set, add the cooked quinoa or brown rice, stirring gently until the eggs are fully cooked (about 3-4 minutes).
- Top with shredded cheese, cover the skillet for 1 minute to melt the cheese.
- Serve warm, garnished with sliced avocado, chopped cilantro, and a splash of hot sauce if desired.
Notes
For fluffier scrambled eggs, whisk vigorously until frothy before adding to the skillet. You can also prep veggies the night before to save time.
Find it online: https://breakfastrecip.com/high-protein-scrambled-egg-breakfast/