Description
A quick and nutritious high-protein breakfast combining eggs, fresh vegetables, and quinoa for a balanced start to your day. Packed with fiber and essential nutrients to keep you full and energized.
Ingredients
2 large eggs
1/4 cup chopped bell peppers (any color)
1/4 cup fresh spinach
1 small onion, finely chopped
1/2 cup cooked quinoa
Salt and pepper to taste
1 tsp olive oil
Optional: sliced avocado and hot sauce for topping
Instructions
Whisk the eggs in a bowl until slightly frothy
Heat olive oil in a non-stick skillet over medium heat
Add chopped onions and bell peppers; sauté for 2–3 minutes until softened
Stir in spinach and cook until wilted
Pour the whisked eggs into the pan and cook until set, about 3–4 minutes
Gently fold the mixture and top with cooked quinoa
Season with salt and pepper
Serve with optional avocado slices and hot sauce
Notes
Quinoa can be substituted with brown rice for a different texture. Use egg whites for a lower-fat option. Freeze cooked quinoa for longer storage. Add potatoes or mushrooms for extra protein and fiber.
- Prep Time: 10
- Cook Time: 10
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 350
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 180mg