SUMMER EGG RECIPES
Eggs are the perfect summer time ingredient. They are light, quick to cook, versatile and super healthy too.
Think beyond scrambled and poached eggs (both still delicious options) and try some of these incredible summer time egg dishes.
new favorite breakfast recipe - breakfast quesdaillas made with fluffy scrambled eggs mixed with red onions, black beans, tomatoes, cilantro and topped with avocado. No gluten or dairy needed in this
recipe. Crispy browned tortillas on the outside and soft egg and veggie mix on the inside. Perfect for Cinco de Mayo celebrations. Almost 20 g of protein per serving.
Cuisine: gluten free,
Calories: 406 kcal
3-4 vegan gluten-free large corn
1/4 cup canned black beans rinsed and drained
1 to mato chopped
2 tablespoon chopped red onion
2-4 tablespoon coconut milk
2 tablespoons chopped cilantro
1-2 tablespoons extra virgin olive oil
salt/pepper to taste
1/2 avocado thinly sliced
drizzle of lime juice
In a bowl combine eggs, coconut milk and salt/pepper. Beat until smooth. To the same bowl add red onions, tomatoes, cilantro and balck
Heat 1 tablespoon oil over medium heat. Add scrambled egg mixture and cook for a few minutes, stirring, until cooked through. Remove
Divide scrambled egg mixture between the tortillas, layering only on one half of the tortilla.
Top with avocado slices, and a drizzle of lime juice. Fold the tortilla in half.
Heat remaining oil over medium heat and add the folded in half tortilla. Cook on both sides until browned. Repeat with remaining
Asparagus with a poached egg in Hollandaise sauce