Ingredients
- 1/2 cup quinoa, rinsed well and uncooked
- 1 1/2 cups milk (I used 2%)
- 6 large eggs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup frozen cut leaf spinach (or use a handful of fresh!)
- 3/4 cup grape tomatoes, halved
- 1/4 cup shredded cheese (colby, monterey jack, cheddar, etc.)
- 1/4 cup shredded Parmesan cheese
- In a mixing bowl whisk 6 eggs until beaten. Add quinoa, milk, salt and pepper and whisk until combined.
- Gently mix in spinach, tomatoes and 1/2 cup shredded cheese
- Spray crock well with nonstick spray
- Add egg and quinoa mixture to crock
- Top with Parmesan cheese
- Cover and cook on high for 2-4 hours until eggs are set and edges are lightly browned
Source: Crockpot Gourmet