Quinoa and Vegetable Egg Bites

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 4 ounces portobello or cremini mushrooms, coarsely chopped
• 3/4 teaspoon kosher salt
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 3 cups packed (3 ounces) fresh spinach, coarsely chopped
• 6 large eggs
• 1 cup cooked, cooled quinoa, preferably red
• 1/3 cup (1 ounce) grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper

Preparation:

1. Preheat the oven to 375 degrees with the rack in the middle. Line a 12-muffin tin with paper liners. Spray the inside of each liner with cooking oil spray.
2. In a medium skillet over medium-high heat, heat the olive oil until shimmering. Add the onion, pepper, mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until the vegetables have softened, their water has evaporated, and they begin to brown, about 8 minutes. Stir in the garlic and paprika and cook, stirring, for an additional 30 seconds. Add the spinach and cook, stirring, until wilted. Remove the pan from the heat and let cool slightly.
3. In a large bowl, whisk the eggs. Stir in the cooked vegetables, quinoa, Parmesan cheese, the remaining 1/2 teaspoon salt and the pepper.
4. Using a 1/3 cup measure, distribute the mixture evenly among the muffin cups. Bake for 15 to 18 minutes, until set in the center. Serve warm or at room temperature.

Source:

https://www.washingtonpost.com/recipes/quinoa-and-vegetable-egg-bites/17281/