- 10 mins
4.8/5
(9 Votes)
Ingredients
- 8 large eggs
- 1/2 tsp. kosher salt
- 3 Tbsp. olive oil
- 1/2 cup cooked quinoa
- 1/2 cup baby spinach, roughly chopped
- 1 large tomato, cored and diced into 1" pieces
- 1/4 cup plus 2 Tbsp. crumbled feta, divided
- 4 slices wholegrain toast, for serving
Preparation
Step 1
In a large bowl, whisk eggs with salt.
In a large nonstick skillet, heat oil over medium heat. Add beaten eggs and begin to scramble with a rubber spatula. Immediately add quinoa, spinach and tomato, and continue to scramble.
Reduce heat to low and stir mixture continuously until set, about 4 minutes. Fold ¼ cup feta into eggs and remove skillet from heat. Divide among 4 plates and top each with ½ Tbsp. feta. Serve with toast.
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