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, rinsed
• 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. In a saucepan, melt the butter and oil. Add onions and stir. Place the lid on the pot for about two minutes (this encourages softening).
2. Add the mushrooms and zucchini and stir. Place the lid on the pot and allow the vegetables to soften. Stir occasionally for 5 minutes.
3. Add the quinoa and broth and cook, covered, until all the liquid is absorbed, approximately 15-20 minutes. Remove from heat.
4. Add the eggs, one at a time, and stir to combine.
5. Add the ham and cheese and stir until the cheese is fully melted.
6. Taste; add salt and pepper, as needed.

*The zucchini can also be grated and added, without cooking, while mixture is hot.