INGREDIENTS
3 cups
quinoa, cooked (approx. 1 cup dry quinoa)
10 oz
frozen spinach, defrosted
2 cups
marinated artichoke hearts, chopped
2 tbsp
olive oil
1
shallot, finely chopped
3
garlic cloves, minced
1/2 cup
Italian blend cheese + a few tablespoons for topping
1/4 cup
pepper jack cheese
2
medium size eggs
6 oz
plain non-fat Greek yogurt
salt & pepper