Teff Breakfast Stacks
Teff Breakfast Stacks
Servings: 4 Servings
Calories: 234kcal
Ingredients
- 1 ounce sundried tomatoes
- Olive oil cooking spray
- ¼ cup thinly sliced scallions
- ½ cup teff
- 2 cups water
- ½ teaspoon salt divided use
- ½ cup chopped yellow onion
- 1 8-ounce package sliced baby Portobello mushrooms
- 1 medium red bell pepper seeded and diced
- Freshly ground black pepper to taste
- 5 ounces baby spinach
- 4 large eggs poached or fried
- 2 ounces crumbled goat cheese
Instructions
- Line an 8- or 9-inch square baking dish with aluminum foil. Place the tomatoes in a small bowl and cover with hot water. Let soak while preparing the teff.
- Spray a medium saucepan with olive oil spray and place over medium heat. Sauté the scallions for about 3 minutes, until softened. Add the teff and water. Increase the heat to high and bring to a boil. Cover, reduce heat to low, and cook for 10-15 minutes, stirring occasionally, until the liquid is absorbed and the mixture resembles a thick porridge. Drain and chop the sundried tomatoes. Stir them into the teff mixture along with ¼ teaspoon salt. Pour the cooked teff into the baking dish and spread it into an even layer. Refrigerate for several hours or overnight.
Nutrition
Nutrition Facts
Teff Breakfast Stacks
Amount Per Serving
Calories 234
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 170mg57%
Sodium 462mg19%
Potassium 713mg20%
Carbohydrates 27g9%
Fiber 4g16%
Sugar 5g6%
Protein 14g28%
Vitamin A 4765IU95%
Vitamin C 53.4mg65%
Calcium 144mg14%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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