week 5: quinoa egg bake

31 Oct

so, as i mentioned, this weekend i went to indiana, so i had less of an opportunity for breakfast making. but! i could not be swayed! i made breakfast anyway, which feels like a giant success.

i decided to use the kripalu quinoa egg bake recipe, but, because i can’t leave well enough alone, it ended up looking pretty different. i found the recipe because when i was asking on facebook for make-ahead breakfast ideas, someone linked to the baked oatmeal recipe–which i want to make even more, but we only have steel cut oats right now and it felt like it would take forever that way, and might require pre-soaking. a project for another day!

but i think this will get me through the week:

so i started with the basic recipe from kripalu, and cooked up an onion and some garlic in a cast-iron pan (foreshadowing! the cast-ironness will be important later!)–though i also added a leek, because we had one and it was good. i chopped up some arugula and some other random greens we had around (radish greens maybe), and after washing them i tossed them with some roasted garlic rice vinegar and salt and pepper, and let them sit to hang out with themselves for a while. there was a small mixing bowl full of greens–maybe 6 cups or so.

i also pickled some chard stems earlier in the season–not using that recipe at all, incidentally, but i really like the kitchn so i wanted to share–so i chopped up three of the pickled chard stems pretty small just for a little bit of extra zing. i LOVE throwing random picked things into casseroles of any form, so this works for me. it’s a great way to finish up ends of pickling projects, even ones that weren’t yr best. into that bowl i also put about four ounces of cheese in small cubes and the zest of a lemon, just to be a little fancy.

i broke 10 eggs into a bowl, poured in a cup or so of yogurt, ground in salt and pepper, and added several squirts of sun-dried tomato paste. side note: sun dried tomato paste is amazing. total umami bomb. you owe it to yrself to get some. it’s not too expensive and lasts forever. after i mixed it all up, i stirred in all the ingredients from the aforementioned pickle bowl. i also put in about a cup of raw quinoa.

next, i mixed the greens into the onions in the pan, and poured the eggs in. i realized i had forgotten to preheat the oven, so i turned it on to 400 and put the (cast iron!) pan (that i only have to wash once since i am using it for sauteeing and baking) in at the same time and hoped for the best!  side note 2: this is probably bad practice, but when i forget to turn the oven on i just turn it up higher and put the thing into a cold oven. usually it’s fine, so i recommend it! but if you want to actually pre-heat, i would probs cook it at 350.

then i watched the project runway finale fashion shows and the beginning of the judging of the collections, which probably took about 35 minutes due to the propensity of commercials on lifetime’s website. when i checked on the egg bake, it was so brown and pretty!

what convinced me to make this was kripalu’s promise on the website: “As the eggs bake, most of the quinoa will make its way to the bottom of the pan and form a crust—it’s like magic!” and guess what? it’s totally true!

i also picked it up and took a blurry picture so you could see how bumpy and cool the quinoa looks:

though i find fritattas sort of boring, this was worth it, i think, because it made an exciting crust and is pretty well-flavored. will i still feel that way come friday? time will only tell…

now, the stats:

  • breakfasts made: 6. overshoot. more foreshadowing???
  • time spent:  about an hour, but should i really count the 35 minutes in the oven? i enjoyed looking at half of victor luna’s collection!
  • total cost: free! i am a genius.
thanks for reading!

7 Responses to “week 5: quinoa egg bake”

  1. Amanda October 31, 2011 at 1:18 pm #

    Good job! I like the little crust at the bottom.

  2. NB October 31, 2011 at 1:28 pm #

    Whoa the quinoa crust looks so COOL! Let us know how you like it!

  3. Shayn October 31, 2011 at 1:59 pm #

    Such a good job! …especially considering we woke up so very very early on sunday morning.

    For myself, I am not sure if I will ever again feel actively excited by anything remotely fritatta-like, but I’m very glad that quinoa-crust is doing that for you.

    • eliz October 31, 2011 at 2:06 pm #

      idk if i am ready to say i am actively excited about it, but i think/hope it’s novel enough to get me through the week!

  4. rachel October 31, 2011 at 8:47 pm #

    Yum. I can’t wait to hear about how it tastes… good luck! My bialys worked out by the way, they are a little dry, but i think they are supposed to be… the onion and poppy seed is the good stuff anyway… Also, i made a tofu recipe in the slow cooker today, AMAZING… its like marinated and baked without getting dry and its saucy all at the same time..

    • eliz November 2, 2011 at 10:58 am #

      I am so glad the bialys turned out, and I totally want to hear more about the slow cooker tofu!

  5. Hannah November 2, 2011 at 10:21 am #

    Interesting. A pretty standard dinner in my life is baked eggs with milk and bread and cheese & assorted vegetables/veggiemeats so it seems kind of natural to apply the same “throw everything in with eggs” method to other meals of my life, but I’m just never excited enough about the meal to make it ahead of time for breakfast. But the quinoa crust sounds pretty delicious & I’m interested to see how it holds up for breakfasts all week.

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