Friday, January 13, 2012

Quinoa Egg Veggie Bake

I made this for dinner but it works equally well as breakfast, so save your leftovers! This recipe is super versatile and you could use whatever veggies (or even meats) and spices you have on hand. Try a southwestern twist with jalapenos and jack cheese, or Denver omelet style with bell peppers, ham and cheese, or Italian style with greens, tomatoes, garlic and top with marinara. The variations are really endless!

Quinoa Egg Veggie Bake Recipe, adapted from Door To Door Organics, serves 6 (two muffins for each person)
1 cup quinoa, cooked according to package directions and cooled
1 cup chopped mushrooms
1 cup chopped sturdy greens, such as spinach or kale or chard
1 cup chopped tomatoes (I used quartered grape tomatoes since I had them on hand)
6 eggs, beaten
¼ tsp sea salt
¼ tsp dried oregano or basil
cracked pepper
grated cheese of choice for topping (optional, I used Romano)

Combine all ingredients in a large bowl. Spoon into well-greased muffin cups (should fill a normal sized 12-muffin pan). Bake at 400ºF for approx 20 mins or until lightly browned and set. Remove pan from oven, top muffins with grated cheese, return to oven and turn to broil. Broil for a couple mins, just until cheese melts. Remove and let cool a couple mins in the pan. Run a knife around each muffin to loosen and serve immediately.

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