Get your vegetables and healthy proteins right after you wake up. These egg tartlets defy breakfast norms; that preparing nutritious and delicious breakfast is complicated and time-consuming. The time required to make this dish is all but a short five minutes. This is also a great, fun and delicious way to get children to eat vegetables.
Make a dozen tartlets the size of a regular cupcake.
Freshly ground black pepper
1 tbsp. salt
2 finely chopped, medium sized bok choy
2 cups cooked quinoa
1 cup milk
- The oven must be preheated to 375 degrees.
- With olive oil, grease a baking sheet of cupcake.
- Whisk the eggs in a big bowl until foamy and smooth.
- Add milk then briefly whisk again.
- Toss in the salt and pepper, bok choy, quinoa, and mix with a spoon or spatula until thoroughly combined.
- Scoop the mixture of eggs into your cupcake baking sheet.
- Bake for fifteen minutes until there center jiggles no more and slightly golden are the edges.
- Serve along with fresh fruits.
Fun facts about eggs and hens:
75 billions eggs are produced by the United States annually.
10 percent of the world’s supplies of eggs are produced by the United States.
7 to 11am is when most hens lay eggs.
A hen requires an entire day or 26 hours for egg production.
Sixty percent of the eggs the United States produce are used by consumers.
Foodservice industries use nine percent of the eggs.
Weight per dozen determines the egg size. Therefore, grade and egg size are not related.
Grade refers to: air cell size, quality of the yolk, white, and shell.
The plant pigments found somewhere around the hens’ feed is responsible for the yolk color.
Since 600 B.C., domesticated hens belonged to Europe.
White eggs are laid by hens which ear lobes are white in color.
Brown eggs are laid by hens which ear lobes are red in color.
Larger eggs are produced by hens as they grow older.