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Broccoli and Feta Scramble
with caprese and quinoa

Active: 35 min Total: 35 min
Enjoy the last of summer tomatoes in our caprese salad and eat your broccoli smothered in soft eggs and feta. Enjoy both with quinoa that makes enough for two meals later this week.
Smarts: Did you know that quinoa can be made in a rice cooker? Give it a try!
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Ingredients

Metric
Servings:
4
Broccoli and Feta Scramble:
  • Onions - 1/2, sliced
  • Broccoli - 1 head, chopped
  • Eggs - 6
  • Cooking oil - 2 Tbsp + 1 Tbsp
  • Balsamic vinegar - 1 Tbsp
  • Brown sugar - 1 tsp
  • Feta - 1/4 cup, crumbled
Quinoa - ~5 cups cooked for 3 meals:
  • Quinoa - 1 2/3 cups, uncooked
Caprese Salad:
  • Tomatoes - 1 lb, chopped ((Choose your favorite while they're still in season!))
  • Fresh mozzarella - 4 oz, sliced
  • Basil - 10 leaves, chopped
  • Balsamic vinaigrette - 1/4 cup ((Ingredients listed separately))
Balsamic Vinaigrette (~1/4 cup):
  • Balsamic vinegar - 1 Tbsp
  • Dijon mustard - 1/2 tsp
  • Maple syrup - 1 tsp
  • Mild-flavored oil - 2 Tbsp ((Like grapeseed, avocado, vegetable))

Nutrition Facts

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Prep

  1. Quinoa - This makes enough for tonight, Wednesday, and Thursday’s dinners. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Onions / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
  3. Cook broccoli - Place into a microwave-safe container. Cover with a wet paper towel and microwave for 2 to 3 minutes, until tender but still a bit crunchy. (Can be done up to 3 days ahead)
  4. Make marinade / vinaigrette - Whisk together balsamic vinegar, Dijon mustard, maple syrup (or other preferred sweetener), and cooking oil. Taste and then season with salt and pepper as needed.
  5. Eggs - Whisk. Season with some salt and pepper.
  6. Tomatoes / Mozzarella / Basil - Prep as directed.

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Make

  1. Heat a non-stick pan over medium-high heat. Add in first part of cooking oil and then onions. Saute for 6 to 8 minutes, until they’re tender (if the pan ever gets too dry, just pour on a splash of water).
  2. Add in balsamic vinegar and brown sugar. Saute for ~2 minutes
  3. Add broccoli and saute until broccoli is cooked through, ~3 minutes. Remove onions and broccoli from pan and set aside.
  4. Return pan to medium heat. Add in second part of cooking oil. Add in eggs and lightly scramble. When eggs are mostly done, add in broccoli, onions, and feta. Mix everything up and season to taste with salt and pepper.
  5. Toss tomatoes, mozzarella and basil with vinaigrette.
  6. Enjoy broccoli and feta scramble with caprese and quinoa.

Nutrition Facts

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Reviews

Ratings

Original (80)
Gluten-free (5)
Paleo (8)
Vegetarian (4)

31 reviews

Easy and delicious. Made rice instead of Quinoa and it was great!

By: Julie-Ann
Posted: Jun 22, 2017
Diet: Original
0 Helpful

Loved it. Would add some snap peas to the quinoa for a bit of crunch next time.

By: Niki
Posted: Jun 08, 2017
Diet: Original
0 Helpful

Very strange pairing. Enjoyable but I'm not sure if this would be a salmon meal if be too excited to make again

By: Amy
Posted: Mar 12, 2015
Diet: Original
0 Helpful

Simple and yummy, a perfect combo.

By: Beth
Posted: Oct 01, 2014
Diet: Original
0 Helpful

The sauce didn't do much for the salmon. I like my salmon plain or with a more honey mustard style sauce. Yes, basil was a miss...I just added normal lettuce to green it up...

By: Gwen
Posted: Sep 30, 2014
Diet: Original
0 Helpful

Put the tomatoes and mozzarella over arugula and topped with the dressing. Served the salmon over the quinoa. Was a delicious gourmet meal! Rave reviews all around.

By: Liane
Posted: Sep 30, 2014
Diet: Original
0 Helpful