Tomato Basil Quinoa Scrambled Eggs

Ingredients

• 2 – 3 cups chopped kale leaves (packed)
• 1 teaspoon olive oil
• 1 – 2 cloves garlic, peeled & chopped fine
• 4 large eggs
• 1 vine-ripened tomato, chopped
• 1 cup cooked quinoa
• 1 oz. shredded Asiago or Irish Dubliner cheese (about 2/3 cup)
• Several fresh basil leaves, chopped
• Red Robin Seasoning (or salt) & freshly ground pepper, to taste

Instructions

1. Put the kale leaves in a bowl and drizzle with olive oil. Massage the oil into the leaves with your fingers. (This helps cut the bitterness.)
2. In a small mixing bowl, whisk the eggs with a couple Tablespoons of water. Sprinkle with Red Robin Seasoning and freshly ground black pepper and whisk a little more. Set the eggs aside.
3. Heat a medium frying pan over medium heat. Add the kale, a Tablespoon of water and the garlic. Cover and cook for a few minutes, uncovering several times to stir, until the kale is wilted and a bright green color and the water is gone. Stir in the tomato, quinoa, cheese, and basil until well mixed and the cheese is melted.
4. Pour the eggs over and let the pan cook for a few minutes until the eggs start to set, then use a spatula to scrape the cooked eggs on the bottom upwards. Continue stirring like this for a few minutes until the eggs are just cooked and still a little moist. Serve and enjoy!

Notes