It’s the skinny version of eggs florentine.
I like the idea of eggs, florentine, but due to the texture of poached eggs, I’m usually not a fan. For a quick, tasty, and delicious breakfast that’s loaded with vegetables, fiber, and protein, eat this.
What You’ll Need:
- 4 eggs
- 1/4 tsp. baking powder
- 3 tbs bread crumbs
- 2/3 cup of cooked quinoa
- 1/4 cup of sliced scallions
- 1/3 chopped tomatoes (about 10 cherry tomatoes, quartered)
- 2 tbs of chopped fresh basil
- 1 tsp of lemon zest
- 1 clove minced garlic
- 1/4 cup of crumbled goat cheese
- 1/2 tsp salt
Let’s Get Cooking:
- Crack the eggs into a medium mixing bowl, along with the baking powder, and whisk until scrambled. Stir in the /bread crumbs and cooked quinoa and mix well. Add the remaining ingredients and fold to combine.
- Heat a large non-stick skillet over medium heat (you can also use a well-seasoned cast iron skillet). Spray surface with an oil spray. Heat until water droplets sizzle immediately upon hitting the pan.
- Use a 1/4 cup measuring cup to scoop out the fritter mixture. Gently pour the fritter mixture into the pan. Use a regular table spoon with your free hand to push the mixture into a mound. Don’t worry about flattening it at this point. Add more to pan, but don’t crowd (it’s okay to work in batches). Cook the fritters for 2 minutes on this side.
- Use a flat spatula to flip the fritters. Gently press on each fritter to flatten to your preferred thickness. Cook for 4 to 5 minutes more. Remove from heat and cool slightly before serving.