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Quinoa and Vegetable Egg Bites
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 4 ounces portobello or cremini mushrooms, coarsely chopped
  • ¾ teaspoon kosher salt
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • 3 cups packed (3 ounces) fresh spinach, coarsely chopped
  • 6 large eggs
  • 1 cup cooked, cooled quinoa, preferably red
  • ⅓ cup (1 ounce) grated Parmesan cheese
  • ¼ teaspoon freshly ground black pepper
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