Tag Archives: vegetarian breakfast

Scrambled Eggs, Asparagus & Farro

farro egg asparagus

A while back, I talked about trying to work farro into the family diet. So far so good, and here’s another example.

I’m certainly not the first to pair eggs and asparagus. I don’t even do it that often. But, I had both on hand, as well as some prepared farro. Always a fan of one pot/pan meals, I decided to put them all together. Turns out, the combination is great for starting your day with protein, fiber and anti-oxidants. Better yet, it’s easy (especially if you have some farro or other grain already prepared).

Here ’tis:


  • Olive/grape seed oil
  • 4 stalks asparagus, ends trimmed and sliced into 1″ lengths
  • 2 green onions, chopped
  • 1/3 cup or so prepared farro ( I make mine with a little minced onion and cilantro – no salt)
  • 2 quality eggs
  • Hot sauce (optional)


  1. Heat half a tablespoon or so of the oil in a pan.
  2. When the oil is hot, add the asparagus and green onion. Saute to desired softness.
  3. Add in the farro, heat and mix with vegetables.
  4. Crack in the eggs, scrambling them with veggies and grain.
  5. When eggs are cooked to your preference, dish ‘em up! I like to add some Cholula on top, though I imagine any hot sauce would work.

At some point, I’d like to try this with quinoa, as I’m sure it would be delicious. Generally, if eggs are involved, I’m going to love it.


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Quinoa Fridays

eggs sprouted quinoa

So, perhaps you know about my odd oatmeal-with-egg-and-hotsauce breakfast.

I’m still doing it most days of the week (though the technique is a little different). Iris also eats it, but with less hot sauce. In typical three year-old fashion, she swings between loving and hating cooked oats.

A while back, my sister-in-law was talking about her fondness for farro as a breakfast dish. I decided to try it in place of oats, and was pleasantly surprised. It got me thinking… could any grain work? I’d been trying to up my quinoa consumption, and thought this might be an easy way to do so.

Turns out I’m a genius. Or, maybe eggs and grain are just pretty tasty in general. Either way, I’ve now got the quinoa-egg breakfast in rotation, and have declared the last morning of the work week “Quinoa Fridays.”

My husband is amused at how excited this makes me every week. Whatever. Food is my favorite.



  • 1/4 cup dry quinoa
  • 1/2 cup water
  • dash dried, minced onion
  • dash dried cilantro
  • one egg of quality
  • hot sauce


  1. Pour the quinoa, onion, cilantro and water into a small sauce pan.
  2. Bring to a boil, then turn to a low simmer, cover, and let cook according to directions on quinoa package (maybe for a minute or two less).
  3. When the quinoa is nearly finished, crack in the egg, recover, and cook on very low heat for 5 to 10 minutes (until egg is to desired consistency).
  4. After turning off the heat, let the pan sit covered for a few more minutes. The steam will loosen any quinoa stuck to the bottom of the pan.
  5. Uncover, dash in a little hot sauce, and devour.

Happy Wednesday (Quinoa Friday Eve Eve)

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