Another pantry meal I made right before Labor Day weekend, to basically rid my fridge of everything that might spoil: zucchinis, kale, cheese and eggs.
The quinoa was the pantry staple.
See how easily that comes together? I think I always have kale, eggs and quinoa on hand. And OF COURSE I always have a drawer full of zucchinis. Can ya blame me?
This recipe was not only a productive of limited fridge inventory, but it was also inspired by this original recipe. The photo is just so terrible, that I wanted to recreate it, with some slightly different ingredients.
What I realized is that my recipes in the beginning weren’t very …. professional. I mean, this original recipe called for 2 teaspoons of red pepper flakes. TWO! Teaspoons! Even as someone who likes it spicy, I think that would cause my entire body to go up in flames!
Needles to say, I doctored the recipe up a bit, made some ingredient changes and obviously rephotographed it – and voila, a new recipe that’s super easy to make and appropriate for breakfast, lunch AND dinner.
If you follow me on Instagram, you know that I like to put eggs on everything. Like here, here, here, and here.
Anddd on a completely separate note, you may have seen me post some clips from our wedding video on Instagram and that’s because we recently received it and I couldn’t stop watching it – like, I think I watched it 94 times, in entirety.
I cannot wait until we receive our full-length film, I’ll probably be watching it with a bottle of champagne and Lu, of course.
Check it out:
Thank you to Well Spun Weddings for capturing our day so gorgeously.
Music: Groovin’ Slowly by John Butler Trio
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 11 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.