Quinoa Frittatas

I have been eating mini quiches for breakfast for several years.  Maybe it’s time for a change.  I can also try different cheeses or greens.  Kale can be a tad rough on my insides.

1/2 C. uncooked quinoa
2 tsp. olive oil
4 C. baby kale (or spinach?)
8 large eggs lightly beaten
1 C. shredded mozzarella
1/2 tsp. kosher salt
1/2 C. jarred sun dried tomato pesto

I might add a meat in too.

Preheat oven to 400 degrees.  Bring 1 C. water and quinoa to a boil in a small sauce pan over high heat.  Reduce heat to medium low; simmer, covered, until quinoa is tender and water is absorbed, about 12 minutes. Remove from heat; let stand, covered, 3 minutes. Fluff with a fork.  Let cool, uncovered, 5 minutes.

Heat olive oil in a large skillet.  Add kale; cook,, tossing constantly, until well wilted, 1 to 2 minutes. Remove from heat, let cool 5 minutes.

Whisk together eggs, cooked quinoa, wilted kale, cheese and salt in a bowl.  Line a 12 cup muffin pan, with paper cups, coat with cooking spray.  Spoon egg mixture evenly into prepared muffin cups. Dollop each muffin cup with 2 teaspoons of pesto; gently swirl into egg mixture.  Bake until frittatas are puffed and firm, about 18 minutes.  Let cool in pan 2 minutes.

Per serving (2 frittatas) 252 calories, 14g. fat, 260mg. cholesterol, 2g. fiber, 17g. protein, 14g. carbohydrates, 602mg. sodium

Pineapple Shrimp Fajitas

So I have a funny story to tell.  I took my niece to the Shedd Aquarium in Chicago the other day.  We ate lunch in the food court at the Aquarium.  One of the choices was a nacho bowl.  I am a fan of nachos.  You could have the nachos with seasoned beef, seasoned chicken, or “fajita vegetables”.  I thought the veggies might be a good choice.  When I got to the front of the line, I was dismayed to find that the Aquarium’s idea of “fajita vegetables” included broccoli and cauliflower. FAJITA VEGETABLE FAIL!!!

Need less to say, I had my nacho bowl with chicken.

The recipe below is a Hungry Girl recipe and does not include cauliflower. 😉

2 C. sliced bell pepper
1 C. sliced onion
1 8oz. can pineapple tidbits, packed in juice, lightly drained
1 tbsp. fajita seasoning mix
1 tbsp. chopped fresh cilantro...I am nut a huge cilantro fan, so I may skip this.
8oz. (about 16) raw large shrimp, peeled, tails removed, deveined
1 1/2 tsp. lime juice

Preheat oven to 400 degrees.  Spray a baking sheet with nonstick spray.

In a large bowl, combine veggies, pineapple, 1 1/2 tsp. fajita seasoning and cilantro. Toss to coat.

Spread mixture onto the center of the baking sheet. Bake for 12 minutes.

Meanwhile, in a large bowl, combine shrimp, lime juice, and the remaining seasoning.  Toss to coat.

Flip veggies and arrange shrimp on top.

Bake until veggies have softened and lightly browned and shrimp are cooked through, about 8-10 more minutes.

Per serving: 219 calories, 1.5g. fat, 610g. sodium, 28.5g. carbohydrates, 3.5g. fiber, 22g. protein