Mouthwatering Peruvian Keto Breakfast: Aromatic Cilantro Avocado Toast and Quinoa Frittata
Discover this delightful and delicious Peruvian Keto Breakfast recipe featuring a mouthwatering cilantro avocado toast and flavorful quinoa frittata that is perfect for your next breakfast experience. Indulge in the perfect combination of textures and flavors, while staying within the Keto guidelines.
Allergens
None
Ingredients
- 1 cup quinoa, uncooked 2 cups water 1/4 cup green onions, chopped 1/4 cup cilantro, chopped 6 large eggs Salt and pepper, to taste 3 ripe avocados, sliced 2 tablespoons olive oil 1 tablespoon lemon juice
Instructions
- a. Rinse quinoa under cold water and cook according to package instructions, then set aside. b. In a large bowl, whisk together eggs, salt, pepper, green onions, cilantro, and cooked quinoa. c. Preheat oven to 350°F (180°C). Grease a 9 inch (23 cm) pie dish and pour in the egg mixture. Bake for 25 30 minutes or until set. Allow to cool slightly before cutting into wedges. d. In a small bowl, mix together olive oil and lemon juice. Season with salt and pepper to taste. e. To serve, place a slice of quinoa frittata on each plate and top with sliced avocado. Drizzle with the olive oil lemon mixture and garnish with additional cilantro leaves if desired.
Chef’s Insight
The combination of flavors and textures creates a well-rounded dish that truly embodies Peruvian cuisine while staying within Keto guidelines.
Notes
Feel free to add additional ingredients such as diced tomatoes or bell peppers for added color and flavor.