INTRODUCTION
Enjoy this egg dish with breakfast, brunch, or anytime. It’s less dense than an omelet, yet more elegant than scrambled eggs…and packed with wild nutrition!
INGREDIENTS
1 tablespoon olive oil
2 cups Amaranth
1/2 cup chopped onion
1/2 cup chopped mushrooms
1 clove garlic
1/2 cup chopped tomatoes
1/2 cup milk or almond milk
4 eggs
1/2 cup diced avocado
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper
1/2 cup grated cheese of your choice
STEP 1
Preheat oven to 350 degrees F.
Heat the olive oil. Sauté onions, mushrooms, garlic and Spiny Amaranth until fully cooked.
STEP 2
In a separate bowl, mix together eggs, milk, salt, pepper, avocado, cheese and tomato.
STEP 3
Add the sautéed vegetables to the mixture in the bowl.
STEP 4
Pour mixture into a cast iron pan.
STEP 5
Cook on the stove until the sides begin to pull off the pan. Then, place in the preheated oven and bake until it’s firm in the center.
STEP 6
Remove from the oven and enjoy. It’s great both hot and cold!
