Deconstructed Eggs Florentine
- Number of Servings: 1
Ingredients
1/2 cup cooked quinoa1 egg1/2 medium tomato, diced1 cup fresh baby spinach*drizzle of olive oil2 T watersalt and garlic to taste*nutritional value of the recipe is calculated using 1 teaspoon of olive oil.
Over medium heat, lightly drizzle a medium nonstick pan with olive oil. Add cooked quinoa, spinach and diced tomatoes. Saute until spinach slightly wilts. Remove to your serving plate. Reduce heat to low (very low) and to the same pan crack egg into pan, add 2 T water (lightly salt egg if desired) cover the pan and let the egg steam for about 4 minutes or so. The yolk in the center should still be runny and the white be stiff (completely cooked through). Slide egg onto quinoa mixture and voila!!!
Serving Size: makes one serving
Number of Servings: 1
Recipe submitted by SparkPeople user DEEDSNC.
Serving Size: makes one serving
Number of Servings: 1
Recipe submitted by SparkPeople user DEEDSNC.
Nutritional Info Amount Per Serving
- Calories: 312.9
- Total Fat: 13.4 g
- Cholesterol: 214.6 mg
- Sodium: 111.5 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 4.3 g
- Protein: 14.6 g
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