Sunday Morning Eggioa Scramble

It seems like when I get to the weekend my creative side totally goes out the window. But the weekends are the best because of one special meal that rarely occurs during the work week. And that my friends, is brunch. I find myself constantly whipping up a scramble on Sunday mornings, because I have no idea what else to make. Except pancakes...pancakes always sound good.

Ethan and I like to sleep in, a little too much. So most Sunday mornings spent at home are non-existent. Because, we are asleep until 11am. Don't worry folks, we are slowly getting out of this bad habit, but that means breakfast most weekends are long forgotten and brunch is a must. 

This last Sunday I awoke fiercely and with crazy inspiration. I broke the boring egg + cheese scramble slump with this wonderful concoction: the eggioa scramble.

It's beautiful.
It's simple.
It's amazingly delicious.
You'll want to eat it all.
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INGREDIENTS yields 2-3 servings  

• 1 cup Quinoa   (you can cook it in the rice cooker!) 
• 5 eggs whipped with a splash of milk 
• 1/4 tsp salt
• 1/4 tsp pepper or chili powder 
• 1 cup finely chopped spinach   (you can also add broccoli, I'm going to next time) 
• 1 tablespoon oil
• Grated Parmesan
• Siracha  

DIRECTIONS

1. Cook the quinoa: combine 1 cup quinoa and 2 cups water in a medium saucepan and bring to boil. Reduce meduim-low heat and simmer for 15-20 minutes until the liquid has been mostly absorbed. Fluff with fork and set aside.
2. Whip eggs and milk together, add salt and pepper. Set aside.
3. Chop spinach (and broccoli) finely and saute in pan with oil over medium-high heat until soft. This will make the spinach to reduce in size and takes about 2 minutes.
4. Reduce heat slightly and add eggs. Continually whip the eggs with wooden spoon to combine spinach. Cook eggs while stirring occasionally for 6-7 minutes or until they start to firm up.
5. Add quinoa to eggs and stir. Cook until the mixture no longer looks wet and the quinoa has browned. This takes 4-5 minutes.
6. Dish out the mixture and top with freshly grated parmesan and siracha. 

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