Photo of Spinach-Quinoa Scramble by WW

Spinach-Quinoa Scramble

1 - 8
PersonalPoints™ per serving
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy
Start your day off on a great note with this easy scramble, making great use of last night's leftover quinoa. The quinoa bulks up scrambled eggs, lending fiber and additional protein to the mix. Two big handfuls of spinach give you a good dose of veggies. You could also use kale, Swiss chard, or collard greens—they'll just require a little more time to wilt. If you do use kale, chard, or collard greens, be sure to cut off the center stalk - it requires a lot more time to cook until tender enough to eat.

Ingredients

Cooking spray

4 spray(s)

Fresh baby spinach

2 cup(s)

Cooked quinoa

½ cup(s)

Egg(s)

2 large egg(s), lightly beaten

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)

Crumbled feta cheese

1 Tbsp

Instructions

  1. Coat a nonstick skillet with nonstick spray; heat over medium-low. Add spinach; toss until wilted, about 2 minutes. Add quinoa; cook 1 minute. Add eggs, salt, and pepper. Stir constantly to scramble eggs, about 1 minute. Sprinkle with feta.
  2. Serving size: 1 1⁄4 cups