Recipe by Emily Bowen
1 cup of cooked quinoa (cooked according to package)
4 eggs, prepared as desired
1/4 onion, chopped and diced
2 cups kale
2 cloves garlic
1 tbsp olive oil
pink salt, to taste
italian seasoning, to taste
a few dashes of cholula, optional
In a small skillet over medium heat, sauté onion with 1 tbsp of olive oil until almost translucent, then add garlic and spinach and cook until spinach is sautéd as desired.
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.