Spinach and Quinoa Skillet Soufflé
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
- 1/4 cup quinoa, cooked
- 1 tablespoon 1% milk
- 3 eggs
- 3 egg whites
- 1 small onion, chopped
- 2 cups spinach
- 2 ounces butterkase cheese, shredded
- 1 teaspoon granulated garlic
- Salt and pepper, to taste
- Preheat broiler.
- Place oil in a medium, oven-safe skillet.
- Add onions and sauté until soft, about 10 minutes.
- In the meantime, whisk eggs, egg whites and milk in a medium bowl.
- Add quinoa to egg mixture. Set aside.
- Once onions are soft, add spinach and cook until the spinach begins to wilt.
- Stir the quinoa/egg mixture into the spinach/onions.
- Cook until the eggs set at the bottom, about 2 to 3 minutes.
- Sprinkle the cheese on top and place under broiler.
- Cook for 3 to 4 minutes.
- Serve immediately, directly from pan.
Serving size: 1 slice
Fat: 10 grams
Carbohydrates: 13 grams
Protein: 13 grams
The biggest challenge during this meat funk has been finding good protein sources. When trying to decide what to make for lunch today I racked my brain and immediately came up with eggs (ok, that's not exactly true. The first thing I thought of were beans but I will be having those for dinner. The second thing I thought of were eggs). I thought about making a quiche or frittata. The thing is, I have yet to find (or create) a frittata/quiche recipe that I like. So I dragged out my Williams Sonoma Vegetariancookbook and searched for inspiration. I came across a Wild Rice and Blue Cheese Skillet Soufflé recipe. A few problems: I don't like rice, they used a lot more butter than I prefer and I didn't have any blue cheese on hand. Adjusting for those things (and a few others) I set out to make the recipe. I've also been trying to step out of my comfort zone when it comes to cheese so I used ButterKase cheese. It basically tastes like a buttery cheddar cheese. It is so good, but if you can't find any (or are not a fan of trying new cheeses) cheddar cheese will work fine.