For the ultimate morning starter, this recipe combines two superproteins: quinoa and eggs. The quinoa serves as a crust while providing 12 grams of complete protein per half-cup, while each egg offers seven grams of protein You’ll even get your iron and calcium from the spinach and milk in this tasty recipe. Make this quinoa egg bake on a Sunday, and you’ll have breakfast (at under 250 calories per square) for the whole workweek.
If you’re cooking this recipe as part of the Get Fit 2015 meal plan, serve with half a grapefruit or one cup cut fresh fruit with one-quarter cup Greek yogurt.
1 teaspoon butter or butter substitute
1/2 cup uncooked quinoa
1 1/4 cup nonfat milk
1 tablespoon garlic, chopped
1 teaspoon thyme, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups packed baby spinach, roughly chopped
1 cup finely shredded romano or parmesan cheese
- Preheat oven to 350°F. Grease an 8-by-8-inch glass or metal baking dish with butter; set aside.
- Put quinoa into a fine-mesh strainer and rinse under cold running water until water runs clear; drain well.
- In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper, and quinoa. Stir in spinach, then pour mixture into prepared dish.
- Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes.
- Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more.
- Set aside to let cool briefly, then slice and serve.
Source: Calorie Count
- Eggs, Breakfast/Brunch
- 6 servings
- Cook Time
- 1 hour
- Calories per serving
Source: Pop Sugar