Italian Quinoa Egg Breakfast Casserole with Raw Greens
Ingredients
- 10 cups raw greens (2 cups per serving)
- 4 cups cooked quinoa
- 15 ounces canned great northern beans, rinsed and drained
- 1/4 cup avocado oil (or coconut oil)
- 5 eggs
- 1 eggplant, peeled and cut into 1 inch cubes
- Coarse kosher salt and freshly ground black pepper
- 1 medium onion, diced
- 2 red bell pepper, diced
- 2 zucchini, cubed
- 2 cloves garlic
- 28 ounces canned diced tomatoes drained
- 1/4 cup parsley, finely chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3/4 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper
- 1 cup organic goat or feta cheese
Directions
1) In a large skillet, heat the coconut oil over medium heat. Add onions and peppers and cook, stirring occasionally until soft, about 7 minutes. Add garlic, eggplant and zucchini and cook 3 more minutes, season with salt and pepper. Cook until veggies are all soft.
2) Put the quinoa in a large bowl.
3) Scramble the eggs. Add onion mixture, eggplant, tomatoes, beans, parsley, thyme, rosemary, oregano, crushed red pepper,, and salt to taste. Mix thoroughly and transfer to prepared baking dish.
4) Bake 30 minutes, top with remaining cheese, and bake 10 minutes more or until melted and just beginning to brown.