Egg, Quinoa And Greens Breakfast Bowl

Egg, Quinoa And Greens Breakfast Bowl

Posted by Nicole Frain on Feb 19, 2019 in #Recipes.

Serves 2


  • 2 serves (100g) Bulk Nutrients Quick Protein Egg Breakfast
  • 1 1/2 cup (approximately 200g) cooked quinoa 
  • 3 stalks of kale
  • 6 mushrooms
  • 6 cherry tomatoes 
  • 2 tablespoons pine nuts
  • Handful of spring onion
  • Handful of bean shoots 


  1. Cook the quinoa. We cooked ours in vegetable stock to add extra flavour.
  2. Once quinoa is cooked, set aside in a bowl.
  3. Pre-heat a frying pan and add some butter or coconut oil. 
  4. Add cherry tomatoes and mushrooms. Prick tomatoes to ensure they do not burst open.
  5. After 2-3 minutes, add the kale and toss to coat well. 
  6. Add pine nuts, spring onion and bean shoots. Cook for 2-3 minutes.
  7. Season with salt and pepper. 
  8. Add to the bowl with the cooked quinoa.
  9. Keep pan hot. Quickly prepare the Egg Breakfast as directed on the packet.
  10. Add to the pan and stir at intervals. 
  11. We did not cook this directly as an omelette, more a scramble without stirring too much.
  12. Serve on the side of quinoa and vegetables.
  13. Best enjoyed immediately.

Nutritional Information

Per serve / Per 100g

Energy (kJ): 883/535 | Protein (g): 6.3/3.8 | Fat (g): 10.7/6.5 | Saturated Fat (g): 0.7/0.5 | Carbohydrates (g): 20.6/12.5 | Sugar (g): 1.7/1 | Sodium (mg): 13/8

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