A few months ago, I made this simple breakfast casserole for the first time, and I can’t tell you how easy and yummy it was! Loaded with nutrition (one batch serves 5 and comes out to 272 calories, 12F, 24C, and 18P if you're one of those crazy people that counts calories!), or if you follow the simple nutrition plan that I used to lose all my weight (and still follow today!), it counts as 1 red, 1 yellow, and 1 green. Simple. :)
Today I made a spin-off, but today instead of utilizing the 4 cups of spinach the recipe called for, I substituted 4 cups of shredded zucchini since I have an abundance from our garden! I also chose cottage cheese instead of ricotta, and the taste was just as yummy. What a cheap, easy, and equally nutritious substitute! Play around with this recipe or try your own substitutes, and let me know what you think!
Here's what you need:
- 2½ cups cooked quinoa
- 8 large eggs, lightly beaten
- ¾ cup part-skim ricotta
- 4 cups raw spinach
- 1 cup cherry tomatoes, halved
- ½ cup finely chopped basil
- 1 tsp. garlic powder
- 1/2 tsp. Himalayan salt
- 1/2 tsp. ground black pepper
Here's what you do:
Preheat your oven to 375° and lightly coat a 9x12-inch baking dish with spray and set it aside. In a large bowl, combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired. It will be a thick mixture, but that’s how it’s supposed to be! The eggs will cook up. :)
Pour your quinoa mixture into baking dish (I evenly spread mine with a rubber spatula). Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cut your casserole into 5 equal sized pieces and BAM! You have a family breakfast that’s easy, healthy, AND tastes good! If you try this recipe, I hope you’ll reach out and let me know what you think! I love hearing from you!
As always, live healthy, live happy. Love, Amanda
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