Quinoa and Vegetable Egg Bites - Ellie Krieger

Ingredients

• 2 tablespoons olive oil, plus more for brushing the pan
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 4 ounces portobello or cremini mushrooms, coarsely chopped
• 3/4 teaspoon kosher salt
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 3 cups packed (3 ounces) fresh spinach, coarsely chopped
• 6 large eggs
• 1 cup cooked, cooled quinoa, preferably red
• 1/3 cup (1 ounce) grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper