I just made some farro egg bites that are worth trying. My advice for changes to the recipe is double the paprika, thyme, pepper, and salt. They turned out a little bland, though this was easy enough to fix with salsa and avocado. I also don't think the full 20 minutes is needed, unless you want a very firm finished product. Maybe check them at 15-16 minutes to see if they are cooked enough for your taste. Finally, I made the recipe at 1.5 times original quantities and that yielded 16 full muffin cups. My favorite way to eat them so far is with avocado, salsa, and roasted cauliflower. Ingredients: 1/2 cup farro 6 large eggs 1/3 cup low-fat milk 1 medium-sized red bell pepper diced 1 cup finely chopped spinach 2 shallots, finely chopped 1 ounce grated Parmesan cheese (about 1/3 cup) 1 teaspoon dried thyme 1 teaspoon smoked paprika (optional) 1/2 teaspoon salt 1/4 teaspoon black pepper Place farro and 2 cups water in a medium-sized saucepan. Bring to a boil, reduce heat to medium-low, and simmer, covered, until grains are tender, about 25 minutes. Drain any excess water. Preheat oven to 375°F. In a large bowl, whisk together eggs and milk. Stir in remaining ingredients and cooked farro. Divide among 12 standard-sized greased muffin cups and bake for 20 minutes, or until eggs are set. Let cool for a few minutes before unmolding. Keep chilled for up to 5 days.
