Active Time:20 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:30 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
5large eggs, divided
¼cupsesame seeds
1(5-ounce) blockfeta cheese, patted dry
2tablespoonsextra-virgin olive oil, divided
Pinch of salt
Ground pepper to taste
1teaspoonlemon zest
1tablespoonlemon juice
2cupshot cooked redorwhite quinoa
1cuphalved cherry tomatoes
DirectionsBeat 1 egg in a small bowl. Spread sesame seeds on a small plate. Dip feta in the egg, allowing excess to drip off (discard excess egg). Dredge the feta in the sesame seeds, gently turning until fully coated (discard excess seeds). Transfer the coated feta to a small plate and freeze for at least 10 minutes or up to 30 minutes.Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Crack the remaining 4 eggs into the pan; cook until the whites are set but the yolks are still runny, 2 to 4 minutes. Season with a pinch of salt and pepper to taste. Transfer the eggs to a plate and cover to keep warm.Add spinach and lemon juice to the pan; cook over medium heat, stirring often, until the spinach is wilted, about 2 minutes. Transfer the spinach to a small plate.Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chilled feta and cook, turning once, until both larger sides are golden brown; 2 to 3 minutes per side. Transfer to a cutting board and cut into bite-size pieces.Divide quinoa among 4 bowls. Top each with an egg, spinach, tomatoes, lemon zest and sesame-crusted feta.Jen CauseyOriginally appeared: EatingWell.com, June 2022
Directions
Beat 1 egg in a small bowl. Spread sesame seeds on a small plate. Dip feta in the egg, allowing excess to drip off (discard excess egg). Dredge the feta in the sesame seeds, gently turning until fully coated (discard excess seeds). Transfer the coated feta to a small plate and freeze for at least 10 minutes or up to 30 minutes.Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Crack the remaining 4 eggs into the pan; cook until the whites are set but the yolks are still runny, 2 to 4 minutes. Season with a pinch of salt and pepper to taste. Transfer the eggs to a plate and cover to keep warm.Add spinach and lemon juice to the pan; cook over medium heat, stirring often, until the spinach is wilted, about 2 minutes. Transfer the spinach to a small plate.Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chilled feta and cook, turning once, until both larger sides are golden brown; 2 to 3 minutes per side. Transfer to a cutting board and cut into bite-size pieces.Divide quinoa among 4 bowls. Top each with an egg, spinach, tomatoes, lemon zest and sesame-crusted feta.Jen Causey
Beat 1 egg in a small bowl. Spread sesame seeds on a small plate. Dip feta in the egg, allowing excess to drip off (discard excess egg). Dredge the feta in the sesame seeds, gently turning until fully coated (discard excess seeds). Transfer the coated feta to a small plate and freeze for at least 10 minutes or up to 30 minutes.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Crack the remaining 4 eggs into the pan; cook until the whites are set but the yolks are still runny, 2 to 4 minutes. Season with a pinch of salt and pepper to taste. Transfer the eggs to a plate and cover to keep warm.
Add spinach and lemon juice to the pan; cook over medium heat, stirring often, until the spinach is wilted, about 2 minutes. Transfer the spinach to a small plate.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chilled feta and cook, turning once, until both larger sides are golden brown; 2 to 3 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
Divide quinoa among 4 bowls. Top each with an egg, spinach, tomatoes, lemon zest and sesame-crusted feta.
Jen Causey
Originally appeared: EatingWell.com, June 2022
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Nutrition Facts(per serving)373Calories23gFat25gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
