WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


California Avocado
Quinoa Breakfast Bakes

© Courtesy of California Avocado Commission

Olive oil spray
8 large eggs
1-1/2 cup nonfat (skim) milk
1/2 ripe avocado, seeded, peeled, and diced
1/4 cup crumbled feta cheese
1/4 cup diced sun dried tomatoes
1/2 cup chopped raw spinach
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 cup uncooked quinoa, rinsed and drained
1/4 tsp. salt
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees and spray quiche pan with olive oil spray. In a large bowl, whisk eggs and milk; stir in avocado, feta cheese, sun dried tomatoes, spinach, thyme, oregano, quinoa and salt. Pour into prepared quiche dish, cover tightly with foil, and bake for 45–50 minutes, or until set. Remove quiche from oven; remove foil, sprinkle with Parmesan cheese, and return to oven for an additional 10–15 minutes, or until golden brown. Let quiche stand for 10 minutes prior to serving.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2014 Wisconsin Energy Cooperative News