Step 1

1 Preheat the oven to 375 degrees with the rack in the middle

Step 2

2 Line a 12-muffin tin with paper liners

Step 3

3 Spray the inside of each liner with cooking oil spray

Step 4

4 In a medium skillet over medium-high heat, heat the olive oil until shimmering

Step 5

5 Add the onion, pepper, mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until the vegetables have softened, their water has evaporated, and they begin to brown, about 8 minutes

Step 6

6 Stir in the garlic and paprika and cook, stirring, for an additional 30 seconds

Step 7

7 Add the spinach and cook, stirring, until wilted

Step 8

8 Remove the pan from the heat and let cool slightly

Step 9

9 In a large bowl, whisk the eggs

Step 10

10 Stir in the cooked vegetables, quinoa

Step 11

11 Parmesan cheese, the remaining 1/2 teaspoon salt and the pepper

Step 12

12 Using a 1/3 cup measure, distribute the mixture evenly among the muffin cups

Step 13

13 Bake for 15 to 18 minutes, until set in the center

Step 14

14 Serve warm or at room temperature