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  • Writer's pictureNorman Group Realty

Creative Culinary Cuisine by Nechama "Nicky" Norman




3 eggs

1/2 cup cooked quinoa

1/2 cup shredded Swiss cheese

1/2 shredded zucchini (use a box grater)

1/2-1 teaspoon salt, to taste

1/8 teaspoon black pepper


1. Preheat oven to 350 degrees farenheit. Grease a 12 cup mini muffin pan very well with nonstick cooking spray.

2. In a bowl, whisk eggs, then add remaining ingredients and mix to combine. Pour into prepared muffin pan.

3. Bake for 20 minutes or until eggs are set. Let cool for a few minutes before removing from pan. These will freeze well. Warm for one to two minutes in the microwave.

Tip: This calls for very little quinoa. Rather than cooking just the right amount, I'll make a full cup of quinoa (which yields more than two cups) and portion the rest into ziploc bags. I freeze the cooked quinoa and use as needed when I want a quick quinoa salad or when I want to use small quantities of quinoa in another recipe.

Cooking and Prep: 30 minutes

Yields: 12 cheese bites (Serves 6)

Photo Credit: @estiphotography

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