It's Easy Being Green Breakfast: Green Eggs & Ham Quinoa Scramble:
A great recipe from #BodyRocker Kristoffer Remmell
I made this breakfast today on sort of a whim based on a theme. I had heard about the idea of blending leafy greens in with eggs before scrambling them. Adding some "ham", in the form of some turkey sausage seemed fitting.If you'd like something sweeter, I'd recommend removing the green chiles, chili powder, cumin, and cayenne. Instead, add a drizzle of honey, agave, or real maple syrup over top at the end. Might even be a good way to trick your kids into eating some greens.If you're curious, that's a sweet potato quinoa hashbrown in the picture, and hot green tea in the mug with a twist of lime juice..Makes: 1 Serving
. - 1/2 Tbsp. Extra Virgin Olive Oil - 1 tsp. Garlic (minced) - 1 Green Onion (diced) - 2 Egg Whites - 1/4 Cup Raw Spinach (chopped) - 1/4 Cup Raw Kale (chopped) - 1 Tbsp. Skim Milk - 1/2 tsp. Diced Green Chilies - 1/8 tsp. Chili Powder - 1/8 tsp. Ground Cumin - Dash of Sea Salt, Black Pepper & Cayenne Pepper - 3 Grape or Cherry Tomatoes (halved or quartered) - 1/4 Cup Cooked Quinoa - 1 Turkey Sausage Patty (cooked & chopped) - 2 Tbsp. Colby Jack (shredded) - 1 tsp. Chives (optional)Directions:
. In your blender or food processor, blend together two egg whites, spinach, kale, green chilies, chili powder, cumin, sea salt, pepper, cayenne, and skim milk until smooth.Heat your olive oil over medium heat, then saute the garlic and diced green onion for 1 minute. Add the tomatoes, and stir for an additional 30 seconds. Pour in your egg mixture, wait 10 seconds before you start scrambling the egg from the outside to the center of the skillet to fold.
. Once the egg is almost fully cooked, add both the quinoa and turkey sausage. Mix these in then wait for the egg to finish before transferring into a bowl, then you can sprinkle over the cheese and chives, if desired. Calories per serving: 281
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