Ingredients 1 cup quinoa, rinsed

2 cup vegetable broth

2 Tbsp. extra-virgin olive oil

2 cups kale, finely chopped

2 garlic cloves, minced

4 large eggs

1 cup shredded Kerrygold

Skellig Cheese

1 pint cherry tomatoes, quartered OR tomato sauce

1/3 cup pine nuts

2 Tbsp. finely chopped fresh oregano

1/4 tsp. crushed red pepper

1/4 tsp. sea salt

1/4 tsp. pepper

2 scallions, thinly sliced

Instructions:

  1. In a large pan, bring quinoa and vegetable broth to a boil, then reduce heat to a simmer and cook for 15 minutes or until broth is absorbed and quinoa is tender.
  2. In a separate skillet, heat olive oil with garlic for 1 minute. Add kale, eggs and cooked quinoa; cook until kale is tender. Then add Kerrygold Skellig Cheese, tomatoes, pine nuts, oregano, crushed red pepper, sea salt and pepper. Cook for another 2-3 minutes. Remove from heat and transfer to four mason jars.
  3. Garnish with scallions and serve warm or store in the fridge to enjoy for breakfast.