Low-Fat Quinoa Egg Bake

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 205.8
  • Total Fat: 3.8 g
  • Cholesterol: 86.2 mg
  • Sodium: 211.3 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 4.0 g
  • Protein: 17.5 g

View full nutritional breakdown of Low-Fat Quinoa Egg Bake calories by ingredient
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Variation of recipe Variation of recipe
Number of Servings: 2


    Egg Beaters Egg Whites-.75 Cup
    One Large Egg
    Milk-.5 cup
    Spinach 1.25 cup
    Red Quinoa .25 cup
    Shitake Mushrooms .25 cup
    Garlic .5 tsp
    Thyme .25 tsp
    Spirulina Pacifica


I add a little quinoa to the bottom of the dish first, this insures you have a crust. Allowing the dish to cool slightly allows the quinoa to finish baking. Add any kind of veggies. If you prefer sub 3 eggs for the egg whites for a total of 4 eggs.


Spray small 22 oz. casserole dish with cooking spray
Preheat oven to 350
Combine all ingredients except spinach
Add coarse chopped spinach
Pour into dish
Cover with foil and shake gently to settle quinoa to the bottom
Bake 35 minutes covered or until set
Uncover and bake for remaining 10 minutes
Let cool for 5 minutes

Serving Size: 2 11 oz. servings

Number of Servings: 2

Recipe submitted by SparkPeople user DROOGSY.

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