One of the recipes in my new Monthly Dinner Plan!...Weekly Meals Made Easier
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 Mini Kale and Quinoa Frittatas with Sliced Avocado 
Makes 4 servings - great for lunch too!

Quinoa, cooked - 2 cups

Kale - 2 cups, shredded/finely chopped

Eggs - 6 whole, lightly whisked 

Cheddar cheese, shredded, sharp - 4oz (about 1 cup)

Greek yogurt, plain, non-fat - 8oz (about 1 cup)

Salt – 1/2 tsp

Pepper – 1/2 tsp

Avocado - 2 large, ripe


Preheat oven to 350F.  In a large mixing bowl, combine all ingredients, except avocado, and mix gently. Line 12 large baking cups with muffin liners or lightly grease each cup with a little avocado oil. Scoop mixture evenly into the cups. Bake for about 25 minutes, until just set.  Allow to cool a little bit before dividing into portions. Cut avocados in half lengthwise, remove seed, scoop out each half, and slice it up.  Each serving is 3 mini frittatas and 1/2 avocado. Sprinkle with a little salt and pepper and squeeze on a little lemon juice if desired.