Fried Eggs, Crispy Quinoa & Broccolini
PREP 5 MIN•COOK 10 MIN
The best thing about Dan’s easy-as egg dinner: there’s not a lot of washing up! Adding texture via crispy quinoa is as simple as giving it a few minutes in the same skillet you fried the eggs in.
DF
GF
NS
NF
V
Number of servings
2
1 spray olive oil
1 bunch of broccolini (5 1/2 oz bunch) cut into small pieces, including leaves
1 3⁄4 cups (315g) pre-cooked quinoa cooked according to packet instructions
4 large eggs
2 tsp sesame seeds to serve
2 tbs soy sauce (or tamari if gluten free)
salt & pepper, to taste
Spray a large non-stick skillet with oil, add broccolini and a splash of water and cook for 4-5 minutes until bright green and crisp-tender. Add quinoa to skillet and cook for another 3-4 minutes or until quinoa is beginning to crisp.
At the same time, heat another non-stick skillet, spray with oil and add eggs. Let them sizzle for 2-3 minutes. Flip over if desired and cook for another 2 minutes. Season to taste.
Divide quinoa and broccolini between bowls and top with eggs. Scatter over sesame seeds and serve with soy sauce.
Energy (kJ)
1637 kJ / 391 cals
Protein
25.4 g
Fat
16.5 g
Sat. Fat
3.7 g
Carbs
29.5 g
Sugar
5.2 g
Fiber
7.2 g
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