Quinoa Egg Fried Breakfast Skillet
This clever breakfast skillet fries cooked quinoa in sesame oil until crispy then scrambles in eggs and edamame to create a complete protein-packed morning meal inspired by Asian flavors. It is incredibly satisfying and comes together in under 15 minutes when you use pre-cooked quinoa.
A crispy quinoa breakfast skillet with scrambled eggs and edamame seasoned with soy and sesame.
Nutrition per serving
Ingredients
main
protein
seasoning
cooking
garnish
Instructions
Crisp the Quinoa
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add the cooked quinoa and spread it into an even layer pressing it slightly against the pan. Allow it to cook undisturbed for 3 to 4 minutes until the bottom becomes golden and crispy. Stir once and let it sit for another 2 minutes to crisp the other side.
Add the Edamame
Push the crispy quinoa to the edges of the pan to create a clear space in the center. Add the thawed edamame to the center and stir fry for 1 minute until heated through and beginning to lightly blister on the edges.
Scramble in the Eggs
Crack the four eggs directly into the center of the pan where the edamame is. Break the yolks immediately and scramble them gently using a spatula. Cook the eggs for about 2 minutes until they are just set but still very soft, then fold everything in the pan together so the eggs coat the quinoa evenly.
Season and Serve
Drizzle the soy sauce over the entire skillet and toss everything together quickly over high heat for 30 seconds so the soy sauce caramelizes slightly onto the quinoa. Remove from heat immediately and divide between two bowls. Top each bowl generously with sliced green onions and serve hot.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.