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- March 21, 2020 at 12:18 pm #583989
2 tsp olive oil
1 cup sliced mushrooms
1 cup asparagus, cut into 1-inch pieces
1/2 cup chopped tomato
2 egg whites
1/4 cup whole milk or unsweetened non-dairy milk
1/2 tsp salt, divided
1/8 tsp black pepper
1 cup cooked quinoa
1/2 cup shredded part-skim mozzarella cheese
3 tbs chopped basil, divided
1 tbs chopped parsley, for garnish
Preheat an oven to 350°.
In a medium skillet, approximately 9 to 10 inches, over medium high eat, heat olive oil for 1 min.
Add mushrooms, asparagus, and half the salt and sauté until mushrooms are browned and have released their moisture, about 7 min.
Add tomatoes to the skillet and cook another 2 to 3 min. Remove from heat.
Whisk together whole eggs, egg whites, milk, the rest of the salt, and pepper in a medium bowl.
Add eggs, quinoa, cheese, and basil to the skillet with vegetables, stirring gently so that the vegetables are evenly distributed.
Bake on middle rack for 20 min, or until eggs are just set inside. Check for doneness at 15 min in order to prevent over cooking. Eggs will continue to cook when they’re in the skillet. Serves 4
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