Cost/Serving: $0.53
Yield: [8 servings] / Serving Size = 1/8 of a 9-inch skillet
Ingredients:
Directions:
Yield: [8 servings] / Serving Size = 1/8 of a 9-inch skillet
Ingredients:
5 eggs
1/3 cup 1% milk
1 Tablespoon vegetable oil
½ medium onion, chopped
½ medium green bell pepper, chopped
2 cloves garlic, minced
2 cups fresh spinach
1 medium tomato, chopped
½ cup cheddar cheese, shredded
¾ cup quinoa, cooked
¼ tsp salt
¼ tsp pepper
Directions:
1. Preheat oven to 350° F.
2. In a large bowl, whisk eggs with milk, salt, and pepper.
3. Warm oil in a 9 inch oven-proof skillet over medium heat. (If no oven-proof skillet is available, use a regular skillet and have 9 inch pie pan available). Add onion, bell pepper, and garlic. Sauté until onion is translucent, about 7 minutes. Stir in spinach and quinoa and sauté for 1 minute. Remove from heat and add tomatoes and egg mixture to vegetables. (Transfer mixture to pie pan if using.)
4. Place skillet (or pie pan) in center of oven. Bake for 12 minutes. Cover the top with cheese and bake for another 3 minutes or until cheese is melted. Remove from oven and let sit for 5 minutes.
Original Recipe by Andrea Withey.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
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