Breakfast egg quinoa with summer berries


by: Everyday Healthy Recipes

This breakfast idea is really a fruity quinoa omelette in a ramekin. It is very easy to make and if you cook the quinoa ahead of time (you can keep cooked quinoa in the fridge for up to 5 days) it takes minutes to put together. It is packed with protein and fibre, perfect to kick start your day. Enjoy!


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serves: 6

6 eggs

250 g fresh seasonal fruit

6 tablespoons (heaped) cooked quinoa

1/3 cup single cream

2 tablespoons sugar

Cinnamon for sprinkling, maple or agave syrup for drizzling (optional)

Nutrition Facts
Breakfast egg quinoa with summer berries

Servings Per Recipe: 6

Amount per Serving

Calories: 148

  • Total Fat: 7.2 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 172.5 mg
  • Sodium: 84.1 mg
  • Total Carbs: 14.7 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 4.5 g
  • Protein: 6.6 g

how is this calculated?

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1.  Preheat the oven to 375 F/ 190 C/ gas mark 5.

2.  Beat the eggs, sugar and cream for 2-3 minutes. Add the quinoa and stir well. Fold in the fruit. Spoon the mixture into 6 or 7 ramekins. Bake for 20-23 minutes. Sprinkle with cinnamon, drizzle with maple or agave syrup for extra sweetness if you like, and serve.

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