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Avocado and chia scrambled eggs over cilantro wheat berries with tomatoes



Ingredients

  • 1 1/2 cups of wheat berries
  • 1 tablespoon of ground coriander
  • Kosher salt
  • 1/4 cup finely chopped red onion
  • 2 tablespoons sherry vinegar
  • 10 ounces cherry tomatoes, halved (2 cups)
  • 2 celery stalks, thinly sliced ​​(1 cup)
  • 1 / 4 cup finely chopped fresh cilantro and leaves for garnish
  • 4 tablespoons extra virgin olive oil
  • 4 large eggs
  • 1 1/4 teaspoon chia seeds
  • 1/2 avocado, diced

Directions

  1. Combine The wheat berries, the coriander and a teaspoon of salt in a large pot. Add cold water to cover the wheat berries with 1 inch (about 3 cups), then bring to a boil on a high heat. Cover, reduce the heat to maintain a steady boiling, and cook with occasional stirring for 1 to 1 1/2 hours until soft.
  2. Place the red onion, the vinegar and a pinch of salt in a large bowl. Stir well and let rest for 5 minutes. Drop the wheat berries if there is still water in the saucepan and put them in the bowl. Stir well until it cools to room temperature.
  3. Add tomatoes, celery, chopped cilantro and 3 tablespoons of oil. Wrinkles until evenly coated. Season with salt.
  4. Mix the eggs with a fork in a bowl until they are thick. Add the chia seeds and beat until they are distributed.
  5. Heat the remaining tablespoon oil in a medium non-stick pan over medium heat. Add the avocado and cook with occasional stirring until lightly browned, 2 to 3 minutes.
  6. Add the egg mixture, reduce the heat to medium, and cook until the dough is solid but still creamy, 1 to 2 minutes. Spoon wheat berries on the plate; upstairs with eggs. Garnish with coriander.

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