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Scrambled Eggs w/ Sweet Potato Quinoa & Lettuce

Scrambled Eggs w/ Sweet Potato Quinoa & Lettuce

This quinoa and scrambled egg salad is a great way to start the day. It packs a good punch of fiber and protein without skimping on a full, robust flavor. This recipe combines sweet potatoes, tomatoes, bell peppers, banana peppers, jalapeños, habaneros, garlic, shallots, lemons, bay leaves, and tri-color quinoa with scrambled eggs and homegrown lettuce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American, Latin American
Servings 1 serving

Equipment

  • Skillet
  • Stovetop

Ingredients
  

Sweet Potato Quinoa

  • 1 sweet potato diced
  • 1 tomato diced
  • 1 red bell pepper diced
  • 2 banana peppers diced
  • 1 jalapeño minced
  • 2 habaneros minced
  • 3 cloves garlic minced
  • 1/2 shallot minced
  • 1 lemon juiced
  • 3 bay leaves
  • 1 tsp. cumin
  • dash salt
  • dash pepper
  • 1 c. tri-color quinoa
  • 3 c. water

Eggs

  • 1 c. sweet potato quinoa
  • 1 c. lettuce shredded
  • dollop olive oil
  • 2 eggs
  • dash salt
  • dash pepper

Instructions
 

Cook Quinoa

  • Cook Sweet Potato Quinoa. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
    If you've cooked the quinoa ahead of time and stored it in the refrigerator, either let get to room temperature or heat slightly so that it isn't cold.

Assemble the Salad

  • Shred the lettuce and layer across a plate. Add quinoa on top.
    It's important to have this ready beforehand. Since the eggs go on top of the salad, if you cook them first you won't have anywhere for them to go! You'll either risk them overcooking in a heated pan or have to dirty another plate to finish assembling.

Scramble Eggs

  • Add oil to a skillet and preheat a over medium-high heat.
    I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Like with the potatoes, use just enough so that your eggs don't stick.
  • Crack eggs into a bowl and whisk until fluffy.
  • Add eggs to the pan. Move them around gently with a spatula, making sure that they cook evenly.
    Stirring more constantly will result in runnier eggs. Stirring less vigorously will result in thicker eggs, but you may need to flip them to cook evenly.
  • Continue to gently move the eggs around until barely cooked. This should only take a couple of minutes. Remove from heat when the eggs begin to form and are no longer runny.
  • Add eggs to the salad and top with salt and pepper to taste.
  • Serve immediately. The eggs will start to wilt the salad if you let it sit too long!

Tips, Tricks, & Notes

  • Scrambled eggs are so fundamental that we often don't really think about it. But there truly is an art on how to scramble eggs! And there are some very easy pitfalls to fall into that are easily avoided. For tips and tricks, check out my article on The Fundamentals of How to Scramble Eggs.