I have Storm Emma to thank for today's recipe. I panic bought so much food last week and now I'm on a major drive to use it all up before it goes bad. Add to that the fact that I spent a small fortune on food, and so the purse strings are drawn tightly closed at the moment. This Garlicky Egg and Quinoa Scramble is quick to make and - please trust me on this - tastes far better than it looks. I've categorised it as a main but it would make a great breakfast, as it has a double protein whammy of eggs and quinoa. I'm a big fan of batch cooking quinoa. It keeps in the fridge for about five days, and you can just add it to salads, curries and other dishes straight from the fridge.

I used red onion and tomato in this recipe, but of course you can totally mix up the vegetables and add your favourite. Red pepper, spinach and fresh chilli would work really well in it as would asparagus. For extra vegetables, serve with a side of steamed broccoli.

Keep scrolling for the recipe.

Serves 2


1 tsp olive oil

1 small knob butter

1 small red onion, peeled and finely chopped

2 cloves garlic, crushed

6 cherry tomatoes, quartered

4 large eggs

1/4 tsp chilli flakes

1/2 cup cooked quinoa

Small wedge of parmesan (vegetarian version for the vegetarians among us)

1 tbsp pine nuts

Sea salt and freshly ground black pepper to season


Heat the oil and butter in a skillet or frying pan over a low to medium heat. Add the onion and cook for 5 minutes before adding the garlic and tomatoes. Cook for a further two minutes.

Meanwhile whisk the eggs in a bowl and add the chilli flakes and season with sea salt and black pepper. Pour the egg mixture into the skillet and reduce the heat to as low as it can go. Allow the eggs to cook very slowly. Every 30 seconds, use the wooden spoon to gently stir the egg mixture to ensure it's not sticking.

While the eggs are cooking, toast the pine nuts in a dry pan over a low heat for 3-4 minutes, until they start to turn a golden colour.

When the eggs are almost cooked, add the quinoa and mix it through the scrambled eggs. Remove the eggs from the heat and divide the eggs between two serving plates. Grate a generous serving of parmesan over the eggs and sprinkle some toasted pine nuts on top.​


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DESIGNED BY Frances Walsh 

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