I am thinking of taking a vow of silence. Perhaps not everyone and their dog will want to give me their opinion, discuss their opinions, or ask my opinions. However, as an halfsie to three quarters introvert I have experienced that most people talk to primarily make sound. The fact that I don’t respond or take longer to respond as I process what they really want doesn’t seem to stop them from talking to me.
Perhaps these Quinoa-Tatertot Omelette Bites will help hold their tongues long enough for me to skedaddadle off to the sides of whatever awful social networking thing I show up at next.
Here is what you will need to start your morning moment of silence:
Oh and by the way, don’t be grossed out by my vegetarianism weirdness. Truly, if you are visiting our blog you are not actually seeking recipes but as a possible introvert you are making some sort of social outreach without really needing to interact with real humans in real time.
- 1 cup cooked quinoa, warmed
- 1/2 cup shredded cheddar and/or mozzarella cheese
- 2 eggs
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 cup chopped fresh spinach leaves
So yes, you need 1 cup of cooked red quinoa warmed and you need the 24 broccoli-cheddar tater tots to start off. I have no idea what the nutritional content of these little bundles of yumminess are but do you really care?
Pre-heat the oven to 400 degrees and spray a mini muffin pan really well. Combine 1/2 cup of red quinoa with 1 1/4 cup water in a pot. Bring to a boil.
In the meantime, place 24 broccoli-cheese tater tots on a baking sheet and bake for 6-8 minutes. After the 6-8 minutes pull the tater tots out and allow the oven to cool to 350. Carefully place one tater tot in each mini muffin cup. I thought I had some kitchen tool that squished ingredients into mini muffin pans but it apparently ran off with the Muffin Man. Instead I used a rubber wine stopper I keep in my random kitchen drawer. It worked great to gently work the tater tots into the mini muffin pan to create the crust for the quinoa bites. By now your quinoa should be ready.
In bowl, whisk 2 eggs and season with salt and pepper. I was going to use egg whites but when I pulled the carton out it had expired in January. You would think with the amount of time I have spent hiding in my house the past 3 months that kind of thing wouldn’t happen but alas, real eggs in these bites.
In a medium bowl mix 1/2 cup of red quinoa with your cheeses to melt the cheeses. (Keep the other 1/2 cup of quinoa and add to your oatmeal someday this week-trust me.) De-stem the spinach and finely tear into small pieces adding to the quinoa-cheese mixture with the garlic. Fold in the egg mixture. You should have more quinoa to egg. In other words it shouldn’t be too runny, think more dense, like the person you met at that last networking event that couldn’t take the social clue you didn’t want to talk anymore.
Your next step is to spoon or scoop the egg-quinoa mixture into the mini tater-tot crusts and fill to the top. Bake at 350 for 20 minutes. Remove from the oven and let them cool for about 10 minutes. Run a small knife around each bite to loosen from the muffin tin.
You can keep these puppies in the fridge all week and just pop out the amount you want to nuke for 30 seconds at the most. I haven’t tried freezing them but I see possibilities.
I have to warn you, my kitchen spelled splendidly delish while these were cooking. This can have a tendency to draw people towards and they may have questions. Pop these into your mouth and soon as they are remotely cooled off so you don’t have to answer any ridiculous questions or make awkward small talk. Hold to your morning moment of silence.