Ingredients
- 2 tablespoons olive oil
- 2 cups cooked quinoa
- 6 Pete & Gerry's eggs
- Handful baby heirloom tomatoes, sliced
- 2 tablespoons fresh basil, chopped
- 1/4 cup feta cheese, crumbled
- Salt and freshly ground black pepper
Servings: 4
Amount Per Serving
- Calories 310
- Fat Cal. 160
- Total Fat 18g (28% DV)
- Sat. Fat 5g (25% DV)
- Trans Fat 0g
- Cholest. 285mg (95% DV)
- Sodium 240mg (10% DV)
- Total Carb. 21g (7% DV)
- Fiber 3g (12% DV)
- Sugars 2g
- Protein 15g
- Vitamin A (15% DV)
- Vitamin C (4% DV)
- Calcium (10% DV)
- Iron (15% DV)
- Vitamin D (15% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Yield: 3-4 servings
Ingredients
- 2 tablespoons olive oil
- 2 cups cooked quinoa
- 6 Pete & Gerry's eggs
- Handful baby heirloom tomatoes, sliced
- 2 tablespoons fresh basil, chopped
- 1/4 cup feta cheese, crumbled
- Salt and freshly ground black pepper
Servings: 4
Amount Per Serving
- Calories 310
- Fat Cal. 160
- Total Fat 18g (28% DV)
- Sat. Fat 5g (25% DV)
- Trans Fat 0g
- Cholest. 285mg (95% DV)
- Sodium 240mg (10% DV)
- Total Carb. 21g (7% DV)
- Fiber 3g (12% DV)
- Sugars 2g
- Protein 15g
- Vitamin A (15% DV)
- Vitamin C (4% DV)
- Calcium (10% DV)
- Iron (15% DV)
- Vitamin D (15% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Harvest season is just around the corner and the sweet smell of fresh tomatoes is still lingering in the air. There's no better place for that mid-summer bounty than a bed of crispy quinoa topped with perfectly cooked eggs and delicate crumbles of feta cheese.
Directions
- Heat olive oil in a 12-inch cast iron skillet over medium to medium-low heat. Once skillet is warm, add quinoa and press down into pan, covering the bottom. Cook for 5-7 minutes.
- With the back of a spoon, make six shallow wells in the quinoa. Crack eggs into each well, allowing the white to spread and cover the quinoa. Continue cooking on medium heat for 3-4 minutes.
- As whites begin to cook, sprinkle feta and tomatoes evenly across the eggs and quinoa. Cook an additional 6-7 minutes.
- To finish, place skillet under the broiler for 1-2 minutes or until eggs are desired doneness. Remove from oven, season with salt and pepper, and top with basil. Serve and enjoy!
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