I grew up with scrambled eggs as the to to food when we didn’t have anything planned for breakfast, lunch or dinner. Just add some rice, a few veggies and call it a day!
This dish is one of my famous, “What do we have that we could throw in a pot?” style of a meal. During the summer we always have fresh vegetables on our counter waiting to be cut and thrown together in a dish. Now that it’s cold and cloudy out, I love making dishes that remind me of summer.
Over the past few months I’ve fallen in love in quinoa. It makes dishes more filling, it’s high in protein and I can’t stop adding it to all my recipes!
Now you can pretty much throw any veggies you have in this dish but I always like using carrots and celery as staples.
- 1.5 cups cooked quinoa
- 8 oz sliced portobello mushrooms
- 3 stalks celery, diced
- 4 carrots, shredded
- 1/2 yellow onion, chopped
- 5 garlic cloves, minced
- 4 eggs
- 2 tbsp fresh parsley
- 2 tbsp soy sauce
- salt & paper to taste
- In a large pan, heat one tablespoon of olive oil over medium heat. Sautée onion and celery for 3 minutes.
- Stir in mushrooms, carrots and garlic. Cook for an addition 5 minutes, stirring frequently.
- Meanwhile, whisk eggs in a bowl
- Reduce heat, mix in quinoa, add soy sauce, salt and pepper.
- Set mixture to one side of pan and pour eggs into pan, mix until scrambled.
- Combine quinoa mixture and eggs together.
- Remove from heat, sprinkle parsley on top. Serve immediately.