Vegetarian

Quinoa Egg Bake (Lighter Version) is for Dinner.

Quinoa Egg Bake (Lighter Version) takes 20 minutes to prepare.

Quinoa Egg Bake (Lighter Version) takes 60 minutes to cook.

Quinoa Egg Bake (Lighter Version) makes 4 servings.

The ingredients for Quinoa Egg Bake (Lighter Version) are:

This is my version (I greased the pan with cooking spray instead of butter):

Organic Valley Egg Whites, 1.5 cup
Whole Foods Organic Quinoa, 0.5 cup
Horizon Organic Reduced Fat Milk, 1.25 cup
Garlic, 1 clove
Thyme, fresh, 1 tsp
Salt, 1 dash
Pepper, black, 1 dash
Earthbound Farm Organic Baby Spinach, 3 oz
Kraft Fat Free Mozzarella, 0.75 cup

This is what the original calls for:

1 teaspoon butter
1/2 cup uncooked quinoa
8 eggs
1 1/4 cups milk
1 tablespoon chopped garlic
1 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups packed baby spinach, roughly chopped
1 cup finely shredded Romano or Parmesan cheese

Here is how you make Quinoa Egg Bake (Lighter Version):

Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside.Put quinoa into a fine mesh strainer and rinse until 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.Number of Servings: 4Recipe submitted by SparkPeople user MIXED_MEDIA.

The nutritional information for Quinoa Egg Bake (Lighter Version) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 165.6

• Total Fat: 2.6 g
• Cholesterol: 10.0 mg
• Sodium: 503.5 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 2.8 g
• Protein: 20.1 g