Quinoa Omelette Breakfast Cups
Say
now good morning to these best quick and
easy quinoa omelette breakfast ever
cups. They can have you out the door in no time, or hold you back for a
leisurely brunch
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| Quinoa Omelette Breakfast Cups |
ingredients :
½ cup
Simply Balanced Quinoa (dry)
2 tablespoons
olive oil
½ medium
onion, thinly sliced
3 cloves
garlic, minced
1 (10-ounce)
package frozen spinach
1/2 cup
chopped roasted red peppers, drained
4 eggs
½ cup (2
ounces) feta crumbles
directions :
Heat
oven to 350 degrees F. Spray 12-cup muffin pan with cooking spray; or line pan
with paper liners and spray liners with cooking spray. Combine quinoa with ¾
cup water and ¼ teaspoon salt in small saucepan. Heat to boiling; cover and
reduce heat to low. Simmer 10 to 15 minutes until water is absorbed.
Meanwhile,
heat olive oil in very large skillet on medium-high. Add onion, garlic and
spinach. Cook 8 to 10 minutes until onions are softened and spinach is hot
throughout, stirring frequently. Remove from heat. Stir in peppers and quinoa.
Whisk
eggs, ½ teaspoon salt and ¼ teaspoon pepper in small bowl. Stir into skillet.
Spoon mixture evenly into muffin cups. Sprinkle with feta; press in lightly.
Bake
25 to 30 minutes until edges are golden brown and centers are set. Let stand 5
minutes. Remove from pan by running knife around edges. Serve warm.
Tip :
To prepare as a quiche, substitute 9-inch pie
dish for muffin pan; spray with cooking spray. Bake about 40 minutes until
edges are golden brown and center is set. Let stand 5 minutes.
nutrition
information per serving :
110calories; 6g total fat; 2g total saturated fat;
70mg cholesterol; 320mg sodium; 8g carbohydrates; 1g fiber; 1g total sugars; 5g
protein
These
nutrition facts are calculated according to the ingredients listed in this
recipe. Any substitutions will change these facts. Although we strive for
accuracy, please note that food manufacturers occasionally change their food
formulas, which could affect the calculations as shown.
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