Ingredients
Scale
- 2 large eggs
- ½ cup cooked quinoa or rice
- ½ cup sautéed spinach
- 1 small red bell pepper, diced
- ¼ cup shredded cheese (cheddar or your favorite)
- ¼ cup black beans, drained and rinsed
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: sliced avocado, hot sauce, fresh herbs
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Sauté the diced red bell pepper until tender, about 3 minutes.
- Add the cooked quinoa or rice to the skillet and stir well to combine.
- Create a small well in the center and crack in the eggs. Cook until the whites are set and yolks reach your desired consistency.
- Top with sautéed spinach and shredded cheese, allowing the cheese to melt.
- Sprinkle black beans around the dish for added protein and flavor.
- Season with salt and pepper to taste.
- Serve hot, garnished with sliced avocado or fresh herbs if desired.
Notes
- For extra flavor, add sliced mushrooms or cherry tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in microwave for 1-2 minutes.
- Avoid freezing as eggs may change texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 370 kcal Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 185mg
