Mexican Scramble & A Google Emergency

What’s up guys?

Hope everyone’s week is off to a great start!

Was it just me, or did yesterday FLY by? I barely did anything all day and before I knew it it was 7pm…time to go to my friend Jen’s house and catch up on the True Blood episodes I missed while on vacay! I hate to admit it, but I think know that I’m seriously addicted to that show! Anywho! Before getting my weekly dose of Vampire Bill, Eric (*swoon*), and Sookie shenanigans, I decided to whip up a quick late lunch…linner, if you will (I swear, on the weekends, my stomach knows nothing of culturally accepted mealtimes).

While in California, Emilia and I kept meaning to get some eggs, but every time we found ourselves at the store, we’d forget to pick some up. Needless to say after a week and a half without, one of my top priorities (because you know unpacking was NOT one of them) after landing in Nashville, was getting my egg on!

It all started with a pot of quinoa…originally, I was going to whip up some of Kristina’s delicious Popped Quinoa & Cheesy Eggs, but then I remembered my veggie haul from the farmer’s market…how could I resist?

Mexican Egg & Quinoa Scramble

By: Heather @ Kiss My Broccoli

Prep Time: 5-10 minutes

Cook Time: 20 minutes

Keywords: saute breakfast entree high protein quinoa eggs

Ingredients (Serves 1)

  • 1/4 cup quinoa
  • 1/2 tablespoon butter
  • 2 teaspoons minced garlic (fresh or jarred)
  • 1/4 onion, diced
  • 1/2 bell pepper, diced
  • 1 medium-sized jalapeno, diced (optional)
  • 2 eggs, whisked
  • 1 teaspoon Mrs. Dash Fiesta Lime Seasoning
  • 1 ounce shredded cheddar cheese
  • Toppings: diced fresh tomatoes and plain Greek yogurt

Instructions

1. Place quinoa in a small pot with 1/2 cup water or stock (chicken, veggie, etc) over high heat and bring to a boil.
2. Once boiling, reduce temperature to low, cover and allow to simmer for 15 minutes or until all the liquid is absorbed.
3. While the quinoa is cooking, heat a non-stick skillet to medium-high heat.
4. Add butter, garlic, onion, peppers, and jalapeno and saute until onion is translucent.
5. Pour whisked eggs into the skillet with the veggies, season, and scramble until eggs are cooked through (3-4 minutes).
6. Transfer cooked quinoa to a plate, and top with egg scramble, cheese, diced tomatoes and Greek yogurt.

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*Now about that little asterisk…the addition of the jalapeno to this dish makes a WORLD of difference in the flavor department, but if you don’t happen to like spicy food, then you have the option of leaving it out. If you DO decide to kick up the heat a little though, it is NOT optional that you throw on a pair of gloves BEFORE dicing your little “hot rocket”…

Otherwise, prepare to Goolge this:

And then, after clicking on the first link, grab the first dairy based product you can find:

Or in my case, the ONLY dairy product you can find…

And smearing it on the side of your face that just HAPPENED to scratch while dicing said peppers!

Then, while you sit there with a cold wet washcloth, coated in your not-so-cheap homemade burn remedy, against your face, you can ponder the many ways you’d rather enjoy your Greek yogurt!

How about it, got any “tried and true” home remedies?
After chopping onions or garlic, rub your hands against the inside of a stainless steel sink to get rid of the odor!

What’s one of the weirdest things you’ve ever Googled?
C’mon, we’ve all got at least ONE thing!

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