I made this breakfast using leftovers from last night’s dinner. You can use just about any leftover or fresh greens that you have, along with whatever else you may want to throw into the mix.
INGREDIENTS: (for a family of 5)
7 organic eggs, whisked
1/2 cup of broccoli or any greens that you have (leftover or fresh), finely chopped
3/4 cup quinoa – sprouted and already cooked (mine had butter and parmesan cheese in it from dinner)
2 tablespoons of butter
1 cookie cutter in the shape of a shamrock
Melt butter in pan. Add greens and quinoa to warm. Add eggs and scramble. When eggs are cooked through, plate by placing the cookie cutter on the plate, filling with egg mixture and then carefully taking the cutter off. Serve warm with whatever sides suit your fancy.