About the Recipe
Ingredients
4 large organic eggs, room temperature
1/2 cup cooked quinoa
1tsp avocado or olive oil
1 cup grape tomatoes
Sea Salt to taste
1 cup chopped kale, stems removed
4 cloves of garlic, finely chopped (less depending on your taste)
1-2 Tbspns of dried basil (or 1/2 cup fresh, chopped)
1/2 cup asiago cheese, shredded
Preparation
Placed cooked quinoa in two bowls (warm in toaster oven if cold)
Bring a small saucepan of water to boil.
Add eggs and cook for 6 minutes the immediately remove eggs and submerge in cold water for 1 minute. Peel, slice in half and add to quinoa bowl.
While eggs are cooking, heat oil in meadium skillet over high heat until fragrant.
Add tomatoes, salt & fresh cracked pepper to taste. Cook, gently shaking skillet continuously for 2-3 minutes or until the tomatoes begin to blister. Top quinoa with cooked tomatoes.
Reduce heat to medium and lightly spray skillet with cooking oil spray. Add garlic and kale and cook for about 2 minutes (stirring continuously) until the kale is lightly charred. Remove from heat.
Add basil and mix well. Top quinoa with kale mix.
Add Shreaded Asiago to both bowls.
Serve and enjoy!