This recipe is inspired by my Greek heritage and by the fact that on Sundays, I actually have time to eat breakfast that surpasses peanut butter gf toast! It is simply cooked quinoa (from the brand Ancient Grains and it’s already washed and soaked and takes just 10 minutes to make), FRESH basil, cherry tomatoes, butter, and seasonings.
Please don’t be afraid of Quinoa (pronounced “keen-wa”) if you’ve never heard of it. It’s one of the oldest grains known to man and is naturally gluten free. It’s also the highest protein grain you can find. It has a consistency similar to couscous, but it’s gluten free (unlike couscous which is made from semolina wheat and full of gluten).
Note: To make this healthier and/or casein (dairy) free, leave out the cream, butter and cheese.
1. Have all ingredients ready to go, because this cooks quickly.
2. In a small bowl, whisk the eggs and half-and-half together.
3. In a skillet over low/medium heat, add the eggs and begin to scramble as they cook.
4. Add the other ingredients.
5. Continue to gently scramble until eggs are cooked through and the ingredients are mixed together.
This is one hearty breakfast that is full of nutrients and flavor, but it won’t leave you feeling full and bloated. Just satisfied. Yum!
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Our first time trying Quinoa and we are in love. This dish is wonderful. Our entire family liked it (which is no small feat) I will be passing it along to a gluten-free family who has a very limited menu.
Prep: Cook:
Serves: 10 Level: Easy
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Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
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momtothezoo on 7.25.2010
FANTASTIC! Wonderful breakfast. The whole family loved it.