A Jerry James Stone Recipe
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Ingredients
- 8 ounces mushrooms, sliced
- 4 ounces spinach
- ⅓ cup cooked quinoa
- 3 large eggs
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- Salt and pepper to taste
Instructions
- In a large saucepan over a medium-high heat, saute the mushrooms with one tablespoon of olive oil for about 10 minutes. Once the mushrooms have cooked, add in spinach and mix. Cover the pan with a lid and cook until the spinach wilts, about 5 minutes.
- Once the spinach has wilted, salt to taste and add one tablespoon of butter. When the butter has melted, add the quinoa to the pan and combine the ingredients, about 5 minutes. Remove the pan from the heat and move the contents to a serving dish.
- In a small saucepan over low heat, melt one tablespoon of butter. In a bowl, whisk together the eggs. Add in the eggs to the pan and slowly push the eggs around with a spatula. Cook until the eggs form ribbons but are still a little wet, about 10 minutes.
- Top the spinach, mushrooms, and quinoa with the soft scrambled eggs, Season with salt and pepper to taste.
- Enjoy!
