This recipe is an incredible way to start the day. It is a hearty breakfast without all the carbohydrates. Your mouth will thank you and your taste buds will dance.
Serving: 1 (double for 2)
1 tablespoon olive oil
1⁄2 medium onion cut into chunks
1⁄2 cup diced yellow squash
1⁄2 cup diced zucchini
Salt and freshly ground black pepper
1 tomato sliced thickly
½ cup cooked Quinoa
1 slice cheese (Monterey Jack Cheddar, Swiss, etc.)
Warm the olive oil in a medium skillet over medium-high heat. Add the onions and cook until starting to soften, 2 to 3 minutes. Add the yellow squash and zucchini, sprinkle with salt and pepper and stir and cook for 3 to 4 minutes. Remove from the heat and set aside.
Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.
Bring a medium saucepan of water to a gentle boil. Crack one egg a small bowl and add slowly to boiling water. Repeat with next egg. Let them stay in the water for 1 minute, then remove them with a slotted spoon and set on a plate. If the eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.
Place quinoa on plate.
Spoon the vegetables over the quinoa and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side. Sprinkle the eggs with salt and pepper and serve!