Page 21 - Black Pepper

Quinoa and Egg Scramble

with Spinach

½ tablespoon olive oil

1 teaspoon garlic, minced

2 eggs

1 tablespoon milk

Pinch of salt

1 drop Black Pepper Essential Oil

1 cup Spinach

¼ cup Quinoa, cooked

1 teaspoon grated Parmesan (optional)

Heat oil in skillet on medium-low heat. Cook

garlic for one minute. In a bowl, whisk eggs,

milk, salt, and Black Pepper essential oil. Add

spinach to skillet. Cook for 30 seconds. Pour egg

mixture in skillet. Let sit for 10 seconds. Beat

eggs quickly toward the center of pan with

wooden spoon. When nearly cooked, add cooked

quinoa. Mix well. Top with Parmesan cheese if

desired.