Italian Scrambled Eggs

Italian Scrambled Eggs

This is a great Sunday morning breakfast for your special someone. It's easy to make and delicious!

Ingredients:

5 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Feta cheese (2 ounces), crumbled
1 tablespoon olive oil
2 cloves of garlic, minced
1/4 cup green onions, chopped
1/2 cup halved grape tomatoes
1 (5 ounce) package baby spinach

Directions:

Place eggs in a medium bowl and stir with a whisk until lightly beaten. Add salt, pepper and feta cheese; whisk to combine.

Heat a large nonstick skillet over medium heat. Add oil and swirl to coat. Add onions, garlic, tomatoes and cook 2 - 3 minutes, stirring occasionally. Add spinach; cover and cook 1 - 2 minutes or until spinach starts to wilt. Stir mixture. Pour egg mixture into pan and cook until eggs are soft-scrambled, gently stirring to incorporate vegetables.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Ingredients:

2 (15 ounce) cans chickpeas, drained and rinsed
1/4 cup chopped Italian parsley
2/3 cup chopped bell pepper (mix red / yellow / orange)
3/4 cup halved grape tomatoes
3 green onions, sliced
15 kalamata or black olives, sliced in half
1/3 cup crumbled feta cheese

Dressing:

4 tablespoons extra-virgin olive oil
2 tablespoon plain yogurt
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
5 garlic cloves, minced
1/4 teaspoon cumin
Salt and pepper

Directions:

In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juice on top. Refrigerate until ready to serve.

Wilted Quinoa Spinach Salad

Wilted Quinoa Spinach Salad
Oringinal recipe by Taste of Home
http://www.tasteofhome.com/recipes/quinoa-wilted-spinach-salad

Here's another healthy quinoa salad recipe. You can enjoy this salad warm or cold. I prefer chilled.

Ingredients:

2 cups water
1 cup quinoa, rinsed
1 package (6 ounce) fresh baby spinach, torn
1/2 cup dried cranberries

Dressing:

3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon red wine vinegar
1 tablespoon maple syrup
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 green onion, finely chopped
1/2 cup chopped pecans, toasted

Directions:

In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12 - 15 minutes or until water is absorbed. Remove from heat; fluff with a fork.

In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans before serving.

10 servings