- 1/2 cup Crunchy Fried Quinoa
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 3/8 teaspoon kosher salt, divided
- 1/8 teaspoon garlic powder (optional)
- 6 large eggs
- 1 tablespoon chopped fresh chives
- 2 teaspoons finely chopped fresh tarragon
- 2 tablespoons 1/3-less-fat cream cheese
- Cooking spray
- calories 192
- fat 12.8
- satfat 3.6 g
- monofat 5.5 g
- polyfat 2.8 g
- protein 12 g
- carbohydrate 7 g
- fiber 1 g
- sugars 1 g
- Est. Added Sugars 0 g
- cholesterol 284 mg
- iron 2 mg
- sodium 311 mg
- calcium 59 mg
How to Make It
Combine Crunchy Fried Quinoa, parsley, 1/8 teaspoon salt, and garlic powder, if desired; set aside.
Combine eggs, chives, tarragon, and 1/4 teaspoon salt, stirring well with a whisk.
Place cream cheese in a small microwave-safe bowl; microwave at HIGH 20 seconds or until very soft.
Heat a medium skillet over medium-low heat. Coat pan with cooking spray. Add egg mixture to pan; cook 1 to 2 minutes or until about halfway done, stirring constantly. Stir in cream cheese; cook 1 to 2 minutes or until eggs begin to set, stirring constantly to break up curds. Remove from heat; sprinkle with quinoa mixture.
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