Monday, August 1, 2016

Spinach, Tomato, and Quinoa Breakfast Casserole

I didn't make this but heard it was DELISH!!  I was scared because of the quinoa but I'm going to have to try it now!
5 servings – 1 green, 1 red, 1 yellow (272 calories)

Nonstick cooking spray
2½ cups cooked quinoa
8 large eggs, lightly beaten
¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
4 cups raw spinach
1 cup cherry tomatoes, halved
½ cup finely chopped basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Heat oven to 375° F.  Lightly coat 9×12-inch baking dish with spray. Set aside.

Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.

Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

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