1/3cupchopped tomatoesabout 8 to 10 cherry tomatoes
2tablespoonsminced fresh basil
Crack the eggs into a medium mixing bowl, along with the baking powder, and whisk until scrambled. Stir in the corn flake/bread crumbs and cooked quinoa and mix well. Add the remaining ingredients and fold to combine.
Heat a large non-stick skillet over medium heat (you can also use a well-seasoned cast iron skillet). Spray surface with an oil spray. Heat until water droplets sizzle immediately upon hitting the pan.
Use a 1/4 cup measuring cup to scoop out the fritter mixture. Gently pour the fritter mixture into the pan. Use a regular table spoon with your free hand to push the mixture into a mound. Don't worry about flattening it at this point. Add more to pan, but don't crowd (it's okay to work in batches). Cook the fritters for 2 minutes on this side.
Use a flat spatula to flip the fritters. Gently press on each fritter to flatten to your preferred thickness. Cook for 4 to 5 minutes more. Remove from heat and cool slightly before serving.
Scrambled Egg Tomato Florentine Fritters was originally published on https://soupaddict.com/scrambled-egg-tomato-florentine-fritters/