Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion, diced
• 1 medium *zucchini, chopped into small cubes
• 2 cups sliced mushrooms
• 1 cup quinoa
• 2 cups chicken broth
• 1/2 teaspoon salt and pepper, more to taste
• 2 eggs
• 1 cup shredded Monterey Jack cheese
• 1/2 cup ham, chopped or cubed

Directions

1. Rinse quinoa until water runs clear and set aside.
2. In a saucepan, melt the butter and oil. Add onions and stir. Place the lid on the pot, stirring occasionally for two minutes.
3. Add the mushrooms and zucchini and stir. Place the lid on the pot and allow the vegetables to soften. Stir occasionally for 5 minutes.
4. Once the vegetables are cooked, add the quinoa and broth and cook, covered, until all the liquid is absorbed, approximately 15-20 minutes.
5. Add the eggs, one at a time and stir to combine.
6. Add the ham and cheese and stir until the cheese is fully melted.
7. Taste and add salt and pepper, as needed.

*The zucchini can also be grated and added raw at the end, along with the cheese.