food. family. life.

breakfast: quinoa with sauteed vegetables & soft cooked egg

I love breakfast. But my idea of breakfast is very different from what is most common here in the U.S. I was taught to eat simple fare like espresso and milk (or cappuccino) with cereal or toast with fruit.

Weekend breakfast would consist of heartier fare like a wonderful warm frittata filled with potatoes and mixed sauteed vegetables or scrambled eggs with tomato and crispy bacon or parma prosciutto on rustic toasted bread.cucinadimammina_quinoa_sautted veggies & soft cooked egg_7

Mammina Loreta’s father, Nonno Clemente and my father would always ask for a simple “zuppa” which consisted of rustic bread, toasted to a crispy crunch that was broken into bits and soaked in a large bowl or cup of espresso, milk and sugar. So delicious.

These combinations along with a warm cup of strong espresso brings back sweet memories of home and famiglia.

I have experienced breakfast variations in many of my travels, some of my favorites consisted of cured meats and cheeses, poached or soft cooked eggs, toasted breads and croissants or cornetto and bowls of fresh seasonal fruit.

This recipe is what I have developed for a busy weekday morning when I want something healthy and filled with flavor to prepare for a very busy day ahead. I take advantage of what leftovers I have available in my refrigerator making prep time simple and easy.cucinadimammina_quinoa_sautted veggies & soft cooked egg_4

Try this variation and be creative with the ingredients and make up your own combinations using the suggestions I have noted.

INGREDIENTS

{prima colazione: la quinoa con verdure saltate e uovo}

1 organic medium to large raw egg (soft cooked)

3-5 fresh thin asparagus spears (trimmed and chopped)

small bunch of fresh baby spinach leaves

leftover sauteed, grilled or baked mushrooms (any variety: button, baby bella, portobella, etc.)

leftover red & white quinoa (cooked in beef, chicken or vegetable stock)

Note: I have used leftover polenta, couscous and risotto for this recipe

 1 large very ripe tomato (washed & chopped)

1 small garlic clove (peeled and chopped)

olive oil

salt and pepper to taste (red chili flake, if desired)

In a medium skillet, drizzle olive oil and add the chopped garlic, asparagus and spinach leaves. Saute gently for 2 to 3 minutes; add the chopped tomato and saute slowly for another 3 to 4 minutes; add in the leftover mushrooms until warmed through and season with salt and pepper; remove from heat and set aside.

In a small stockpot, place water to boil; add the raw egg right before the water comes to a full boil; cook for 4 1/2 to 5 minutes maximum. Remove immediately from the heat; place in cool water and set aside.

In a serving plate spoon the leftover reheated quinoa (quantity to individual preference); add the sauteed vegetable mixture on the side.

Remove the egg from the cool water and peel gently; place on top of the quinoa and carefully cut in half allowing the soft yolk to run out (I love my egg yolk runny so I cook it for about 4 1/2 minutes; any more will harden the yolk.)

Season the egg with salt and pepper and serve immediately. If desired, you can add some grated parmigiano or asiago cheese.

cucinadimammina_quinoa_sautted veggies & soft cooked egg_14

Note: Photography provided by Annette L. Venditti

Buon Appetito! 

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