Egg, Quinoa And Greens Breakfast Bowl

• 4 eggs
• 1 1/2 cup (approximately 200g) cooked quinoa
• 3 stalks of kale
• 6 mushrooms
• 6 cherry tomatoes
• 2 tablespoons pine nuts
• Handful of spring onion
• Handful of bean shoots

1. Step 1: Cook the quinoa. We cooked ours in vegetable stock to add extra flavour.
2. Step 2: Once quinoa is cooked, set aside in a bowl.
3. Step 3: Pre-heat a frying pan and add some butter or coconut oil.
4. Step 4: Add cherry tomatoes and mushrooms. Prick tomatoes to ensure they do not burst open.
5. Step 5: After 2-3 minutes, add the kale and toss to coat well.
6. Step 6: Add pine nuts, spring onion and bean shoots. Cook for 2-3 minutes.
7. Step 7: Season with salt and pepper.
8. Step 8: Add to the bowl with the cooked quinoa.
9. Step 9: Keep pan hot. Whisk eggs and add to the pan and stir at intervals.
10. Step 10: Serve on the side of quinoa and vegetables.
11. Step 11: Best enjoyed immediately.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!