Inspired by the hearty appetites of bears and the sunny California morning, this vegetarian breakfast skillet is packed with protein, crunch, and bold flavors. Fluffy eggs, melty cheese, nutty quinoa, and toasty walnuts come together with vibrant veggies for a skillet that satisfies even the hungriest hibernators. The combination of cottage cheese and cheddar boosts the protein power, while walnuts and quinoa deliver texture and lasting fullness. Finished with fresh herbs, it’s a one-pan breakfast feast that’s ready fast and worthy of a big bear hug!
Ingredients
Instructions
Crack eggs into a large bowl, season with salt, pepper, smoked paprika, and garlic powder. Whisk until well-combined.
Stir in cottage cheese and cheddar cheese until evenly mixed.
Heat olive oil and butter in a large nonstick skillet over medium heat. Add red onion and bell pepper; sauté 3-4 minutes until softened.
Add cherry tomatoes and cook 2 minutes more, stirring.
Add spinach and cook just until wilted, about 1 minute.
Add cooked quinoa and walnuts to the skillet, stirring to combine and warm through.
Pour egg and cheese mixture evenly over the vegetables and quinoa in the skillet. Let cook undisturbed 2-3 minutes until the eggs just begin to set around the edges.
Gently fold and stir the mixture, allowing uncooked eggs to flow to the bottom. Repeat every minute or so until fluffy curds form and eggs are mostly set but still creamy, about 4-5 minutes total.
Scatter parsley over the top. Serve hot, garnished with extra cheddar or walnuts if desired.