Quinoa and Vegetable Egg Bites
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These savory little egg bites are like mini frittatas. They are packed with hearty quinoa and sauteed vegetables and baked in a muffin tin. They have great flavor, are great hot or cold, and are small enough to grab and go when you are on the run. Make them ahead and store them in the refrigerator for a week.
MAKES: 6 Servings (2 Muffins)
PREP/COOK TIME: 45 Minutes plus time to cook the quinoa
INGREDIENTS
2 Tablespoons extra-virgin olive oil
1 yellow onion, diced
1 red bell pepper, diced
4 ounces cremini mushrooms, coarsely chopped
3 garlic cloves, minced
3/4 teaspoon salt
1 teaspoon smoked paprika
3 cups packed fresh baby spinach, coarsely chopped
6 large eggs
1 cup cooked, cooled quinoa
1/3 cup grated Parmigiano-Reggiano
1/2 teaspoon freshly ground black pepper
DIRECTIONS
Preheat the oven to 375 degrees with the rack in the middle. Line a 12 muffin tin with foil liners. Spray the inside of each liner with cooking oil spray.
Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Add the onion, red pepper, mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, their water has evaporated, and they begin to brown, about 10 minutes. Stir in the garlic and paprika and cook, stirring, for about a minute. Add the spinach and cook, stirring, until wilted. Remove the pan from the heat and let cool slightly.
In a large bowl, whisk the eggs. Stir in cooked vegetables, quinoa, Parmesan cheese, the remaining 1/2 teaspoon salt and the pepper
Using a 1/3 cup measure, distribute the egg mixture evenly among the muffin cups. Bake for 15 to 18 minutes, until set in the center. Serve warm or at room temperature.
