(Photo used with permission from Making Thyme for Health)
Can you tell we’re into quinoa lately? It is one of the easiest and most healthy foods in our pantry. I’m loving the creamy avocado on top of this dish.
(Photo Used with Permission from Making Thyme For Health)
I made this recipe for ladies game night last weekend and it was amazing! It really does taste just like spinach artichoke dip (I served it with crostini), without the guilt. I used a little extra cheese to make it more a dip than a casserole, but it still wasn’t too heavy because it uses Greek yogurt instead of cream cheese, and the quinoa cuts through the richness. So good!
This is the easiest recipe ever because nothing has to be measured exactly, and you can substitute any cheese or garnish (or add veggies). We like our scrambled eggs soft, but if you prefer them firm, just cook them a bit longer.
dash milk or cream
very small cut of butter
Tbsp. marscapone cheese (or cream cheese)
1-2 tsp. chopped chives
Heat butter in saute pan over medium-low heat. In bowl, whisk together the eggs, milk/cream, salt & pepper. Add to melted butter, cook low and slow about 3-5 minutes, until eggs reach desired consistency. Turn off heat, add cheese until melted. Throw the chopped chives on top, and you’re done!