Arrow Created with Sketch. Back to The Recipes Summer Skillet Meals Better Desk Lunches np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 19 Ratings PRINT Page 1 Created with Sketch. Prep Time 5 minutes Cook Time 20-25 minutes Serving Yield 3-4 servings Harvest season is just around the corner and the sweet smell of fresh tomatoes is still lingering in the air. There's no better place for that midsummer bounty than a bed of crispy quinoa topped with perfectly cooked eggs and delicate crumbles of feta cheese. The long days of late July call for a celebration of warm weather and fresh veggies, and this skillet gets the party started! By: Run Far Girl Ingredients 2 tablespoons olive oil 2 cups cooked quinoa 6 Pete and Gerry’s Organic Eggs Handful baby heirloom tomatoes, sliced 2 tablespoons fresh basil, chopped 1/4 cup feta cheese, crumbled Salt and freshly ground black pepper Nutritional Information Servings: 4 Amount Per Serving: Calories 310, Fat Cal. 160, Total Fat 18g (28% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 285mg (95% DV), Sodium 240mg (10% DV), Total Carb. 21g (7% DV), Fiber 3g (12% DV), Sugars 2g, Protein 15g, Vitamin A (15% DV), Vitamin C (4% DV), Calcium (10% DV), Iron (15% DV), Vitamin D (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Heat olive oil in a 12-inch cast iron skillet over medium to medium-low heat. Once skillet is warm, add quinoa and press down into pan, covering the bottom. Cook for 5-7 minutes. Step 2 With the back of a spoon, make six shallow wells in the quinoa. Crack eggs into each well, allowing the white to spread and cover the quinoa. Continue cooking on medium heat for 3-4 minutes. Step 3 As whites begin to cook, sprinkle feta and tomatoes evenly across the eggs and quinoa. Cook an additional 6-7 minutes. Step 4 To finish, place skillet under the broiler for 1-2 minutes or until eggs are desired doneness. Remove from oven, season with salt and pepper, and top with basil. Serve and enjoy! Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Judy April 24, 2020 Another keeper! Reply Page 1 Created with Sketch. Matt Colpitts August 20, 2018 I have the ingredients and will be trying this tomorrow. Reply Page 1 Created with Sketch. 1 Reply [email protected] August 21, 2018 Awesome, Matt! Let us know how it turns out. It's a fantastic way to use those fresh tomatoes and basil before the weather turns chilly. Reply Page 1 Created with Sketch.