Quinoa egg bites convenient, quick
Whether or not you are into making official resolutions, chances are you are shifting toward eating healthier this time of year. A popular and worthy aim is to start the day with a good breakfast. Doing so not only gives you the nourishment you need to fuel your morning, it tends to set the tone for the day.
These tasty three-bite egg cups are designed to put those breakfast goals within easy reach, even considering the mad rush reality of weekday mornings. Made in a muffin tin, they are like loaded mini-frittatas, packed with the hearty whole-grain quinoa and colorful sauteed vegetables — including red bell pepper, fresh spinach and mushrooms — and seasoned with savory onion, garlic, smoked paprika and parmesan cheese.
Make them up to three days ahead and store in the refrigerator. A quick 60 to 90 seconds in the microwave and these bites are ready, though they’re equally good at room temperature. In an ideal world, you’d sit down at an actual table for five minutes and savor these portable cups, but they can also be eaten on the go if need be as you dash out the door.
Delicious and practical, it’s the kind of recipe that could help a resolution stick.
Quinoa and Vegetable Egg Bites
2 tablespoons olive oil
1 small yellow onion, diced
1 red bell pepper, diced
4 ounces portobello or crimini mushrooms, coarsely chopped
¾ teaspoon kosher salt, divided use
2 cloves garlic, minced
1 teaspoon smoked paprika
3 cups packed (3 ounces) fresh spinach, coarsely chopped
6 large eggs
1 cup cooked, cooled quinoa, preferably red
1 ounce grated freshly grated parmesan cheese
¼ teaspoon ground black pepper
Heat oven to 375 degrees with the rack in the middle. Line a 12-muffin tin with paper liners. Coat the inside of each liner with cooking oil spray.
In a medium skillet over medium-high heat, heat the olive oil until shimmering. Add the onion, pepper, mushrooms and ¼ teaspoon salt and cook, stirring occasionally, until the vegetables have softened, their water has evaporated and they begin to brown, about 8 minutes. Stir in the garlic and paprika and cook, stirring, for an additional 30 seconds. 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 the cooked vegetables, quinoa, parmesan cheese, the remaining ½ teaspoon salt and the pepper.
Distribute the mixture evenly among the muffin cups. Bake for 15 to 18 minutes, until set in the center. Serve warm or at room temperature.
Makes 6 servings.
Nutrition information: Each serving (2 pieces) contains approximately 190 calories, 10 g protein, 11 g fat, 12 g carbohydrate (2 g sugar), 220 mg cholesterol, 290 mg sodium and 2 g fiber.
Carbohydrate choices: 1.