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