Red Quinoa, Pepper, and Spinach Egg Bake
I like making “egg bakes.” They’re not frittatas, not Spanish tortillas. Just a bunch of stuff mixed together and baked. You can make them as healthy or fattening as you like. I usually opt for the healthier versions, like this one.
I started by sautéing a yellow onion in a little olive oil. After a few minutes, I added a sliced pepper and let this cook a bit. Not too much- 5 more minutes or so.
Meanwhile, I made some red quinoa. Quinoa is simple- one cup rinsed quinoa to 2 cups boiling water. It takes approximately 20 minutes simmering on low and it’s done. A complete protein in a super cool ancient grain.
I beat 8 farm fresh eggs and added 2 tablespoons of Worcestershire sauce and 2-3 tablespoons of olive oil.
Then I mixed it all in a bowl, added some fresh ground pepper, 1 cup grated white cheddar cheese, and some chopped fresh spinach.
Then into the oven at 375 for 40 minutes or so. Covered for the first 30 minutes, then uncovered to let extra moisture cook off.
Then I let it cool a bit. Serve it with toasted bread, extra cheese, sliced tomato… whatever you like.
It’s a great meal and is also great the next day, so I like to make egg bakes when I anticipate being too busy to cook dinner the following day. The possibilities are endless. What combinations do you like in egg bakes?
Simple Egg Chevre Scramble
- At June 26, 2010
- By megan
- In CSA Challenge, Eggs, Haystack Mountain Dairy, tomatoes, turnip greens
0
I brought home my CSA veggies and the weekly share of 12 eggs, but had 12 eggs still in my fridge since we had been away the week before. This was an overload of eggs, so our only solution was to have eggs for dinner.
This is a simple dish: Eggs scrambled with sauteed red onions and Haystack Mountain Boulder Chevre, served with sauteed turnip greens and sliced tomato, drizzled with balsamic vinegar and a little olive oil.
Took 20 minutes, I think. I’m used to taking a lot longer in the kitchen than that! But, they starts in this meal are the farm eggs from Ollin Farms. Their color is so brilliantly golden, you’d think I added saffron threads. But no, it is au naturale.
Eggs and Sauerkraut on Rye
- At January 20, 2010
- By megan
- In Eggs, rye, Sandwich, sauerkraut
- 0
I am not a big fan of eggs, so I don’t eat them often. But, we were given some homemade sauerkraut and we had rye bread in the house, so I decided to make a sandwich on toasted rye. This is just a fried egg with salt and pepper and some outstanding sauerkraut. It was really good.
Rice and Potato Bake
This was a last-minute meal on a busy work day. It was good, but needed a sauce, so I topped it with Frontera brand Roasted Tomato Salsa and served it with avocado (because I had lots of ripe avocados on the counter) and Tillamook White Cheddar Cheese.
Ingredients:
- 2 cups veggie broth
- 1 cup long grain brown rice
- 1 medium sized yellow onion, chopped
- 1/2 lb potatoes, rinsed and cut into 1/2 inch cubes
- 1/2 cup veggie broth
- 1 can cannellini beans, rinsed and drained (please feel free to use black or kidney beans)
- 2 cups chopped spinach
- 6 eggs, beaten
- 1 cup veggie broth
- 1/2 cup olive oil
- 1 TB Worcestershire sauce
- 1/2 TB onion powder
- 1/2 TB dried cilantro
- red pepper flakes, to taste
First, bring 2 cups of veggie broth to a boil. Add the rice, stir, lower the temp to simmer, cover, and cook (45-50 minutes, most likely- read your rice instructions if you bought a package). Half-way through your rice cooking, preheat the oven to 375.
Heat a separate saute pan on medium-high and add the chopped onion. When it starts to sizzle, add 1/2 cup veggie broth, bring it to a boil, and soften the onions. Next, add the potatoes and cook until they are just done. Add the beans and spinach and turn off the heat.
In a large bowl, add the eggs, 1 cup veggie broth, olive oil, Worcestershire, onion powder, cilantro, and red pepper flakes. Whisk this well, and add the cooked rice and the onion, potato, bean, and spinach saute. Mix this well and pour into a large Pyrex baking dish. Notice that I do not add extra salt. Veggie broth is loaded with sodium, and the salsa topping has a lot of sodium also, so this dish does not need any more added salt. Bake for 45-50 minutes, or until a knife inserted in the center comes out clean. Enjoy.
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