Ingredients
Scale
- 1/2 teaspoon extra virgin olive oil
- 1/4 cup chopped red onion
- 1/4 cup chopped sweet or bell pepper
- 1 clove of garlic
- 1 cup cooked quinoa (I used red quinoa this time, but you can use whatever color you prefer)
- 1/4 cup lowfat cottage cheese
- 1 – 2 eggs
For the top:
- Tomato-basil-flavored feta cheese crumbles, snipped green onions and/or fresh basil or cilantro leaves
Instructions
- Heat a sautee or saucepan over medium heat and add the olive oil, swirling around to coat the bottom of the pan.
- Add the onion, pepper, and garlic. Sautee, stirring frequently, until the onion is soft and translucent.
- Stir in the quinoa and cottage cheese. Cover, set on a back burner over low heat while you cook the egg(s).
- Spoon the quinoa mixture into your plate or bowl (dividing in two if you’re making two servings). Slide the egg(s) on top and enjoy.
Notes
I used about half the quinoa mixture for my breakfast, with one egg, but I have a pretty light appetite. For a heftier appetite, this would serve one. For lighter appetites, it serves two.