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California Avocado Quinoa Breakfast Bake

California Avocado Quinoa Breakfast Bake
Total time:

1 hrs 20 min

Prep time:

15 min

Cook time:

1 hrs 5 min

Thanks to its quinoa crust, perfectly ripened California Avocados, and array of Mediterranean colors and flavors, this dish is an excellent source of protein and a good source of calcium, iron and vitamin A. Plus, it provides 5 grams of "good” mono and polyunsaturated fats.
Thanks to its quinoa crust, perfectly ripened California Avocados, and array of Mediterranean colors and flavors, this dish is an excellent source of protein and a good source of calcium, iron and vitamin A. Plus, it provides 5 grams of "good” mono and polyunsaturated fats.
Thanks to its quinoa crust, perfectly ripened California Avocados, and array of Mediterranean colors and flavors, this dish is an excellent source of protein and a good source of calcium, iron and vitamin A. Plus, it provides 5 grams of "good” mono and polyunsaturated fats.
Thanks to its quinoa crust, perfectly ripened California Avocados, and array of Mediterranean colors and flavors, this dish is an excellent source of protein and a good source of calcium, iron and vitamin A. Plus, it provides 5 grams of "good” mono and polyunsaturated fats.
Thanks to its quinoa crust, perfectly ripened California Avocados, and array of Mediterranean colors and flavors, this dish is an excellent source of protein and a good source of calcium, iron and vitamin A. Plus, it provides 5 grams of "good” mono and polyunsaturated fats.

Thanks to its quinoa crust, perfectly ripened California Avocados, and array of Mediterranean colors and flavors, this dish is an excellent source of protein and a good source of calcium, iron and vitamin A. Plus, it provides 5 grams of "good” mono and polyunsaturated fats.

ingredients

Serving Size: 8

As needed Olive oil spray
8 large eggs
1 1/2 cups nonfat (skim) milk
1/2 ripe, Fresh California 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

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Instructions

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

Nutrition information per serving

Calories 170; Total Fat 9 g (Sat 3 g, Trans 0 g, Poly 2 g, Mono 3g); Cholesterol 195mg; Sodium 270mg; Potassium 320mg; Total Carbohydrates 12 g; Dietary Fiber 2g; Total Sugars 3 g; Protein 12g; Vitamin A 619 (IU); Vitamin C 2 mg; Calcium 154 mg; Iron 2 mg; Vitamin D 64 (IU); Folate 60 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Total Fat 13%; Vitamin A 12%; Vitamin C 3%; Calcium 15%; Iron 10% 

% Daily Value*: Total Fat 13%; Vitamin A 12%; Vitamin C 3%; Calcium 15%; Iron 10% 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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