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!

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