Here’s a protein-rich, savory breakfast or a fast, “grab and go” snack, lunch or dinner. These quinoa egg cups are fast, easy and delicious in one cute little package.
Mediterranean Quinoa Egg Cups
Ingredients
8 eggs
1/2 cup chopped scallions
1/2 cup chopped grape tomatoes
1/2 cup chopped (pitted) Kalamata olives
1/4 cup prepared pesto (I love Costco brand)
2 tablespoons feta cheese
1 cup cooked quinoa
freshly ground pepper
Chopped fresh basil, if desired
Directions
Preheat oven to 350 degrees. Place 12 silicone muffin cups in muffin tin or generously spray muffin tin with oil. In a medium bowl, whisk eggs. Add scallions, tomatoes, olives, pesto, feta cheese, quinoa and pepper and stir until combined. Pour 1/2 cup of mixture into 12 muffin cups. Bake for 20-25 minutes. Top with chopped fresh basil if desired.
Notes: I highly recommend using silicone muffin cups because the mixture tends to stick in the oil sprayed muffin tin and it will make clean-up so much easier. If you are cooking the quinoa for this recipe, make extra so you can use the cooked quinoa with other dishes throughout the week.
Nutrition Note: Serve two of these quinoa egg cups on top of a large, mixed green salad for a light meal or one for a quick protein-rich snack.
I found this recipe idea at Spicy RD Nutrition at eastewart.com
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Judy Matusky, RDN, LDN 