Sunday, April 5, 2015

Quinoa, Egg, and Kale Scramble

I was recently served a version of this dish at a wonderful restaurant in Tampa, Florida. It had never occurred to me to serve quinoa with eggs, and make a breakfast scramble heartier. I have tried to recreate what they served, using a recipe I found online at Veggie Belly as a base. 

I play with the proportions of this breakfast, based on whatever I have in the house, and, whatever might need to be used up quickly. 

Kale can be replaced by any cook-able leafy green (spinach, chard, greens). And, I often double the greens and quinoa proportions, based on what I have on hand. Sometimes, this might mean I have to throw and extra egg or two into the already-cooking mess, in order to keep the proportions moderately right.

A particularly easy breakfast to assemble (you can do all of the prep the night before), this actually makes enough for multiple servings. You can easily put leftovers in the fridge and pull out portions throughout the rest of the week, microwave them, and have a fast breakfast before you head out the door.

Quinoa, Egg, and Kale Scramble

2 T butter or olive oil
4 c kale, shredded
8 eggs
2 T milk
1/2 tsp oregano, dried
1/2 tsp garlic powder
1 c quinoa, cooked

Heat butter or oil in a skillet. Add kale and stir until it softens and turns bright green - up to 3 minutes.

In a bowl, whisk eggs with milk, oregano, and garlic powder. Pour mixture over the kale and stir.

The eggs will start to set quickly. Go ahead and add the quinoa so that it has a chance to warm through as the eggs finish cooking.

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