Quinoa, Spinach and Egg Bake
Perfect for breakfast!
Quinoa can be replaced with cooked brown rice to turn the dish into something more versatile!
Ingredients
- 1 tbsp olive oil
- 8 eggs
- 2 cups quinoa, cooked
- 1 and ¼ cup skim milk
- 2 cloves garlic, crushed
- 1 tsp thyme, chopped
- 3 cups spinach, roughly chopped
- pinch of pepper and nutmeg
- 1 cup shredded reduced fat cheese
- ½ punnet cherry tomatoes
- spray oil
Method
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Preheat oven to 160c.
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Pour olive oil into a 20cm round baking dish and swirl around.
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In a bowl whisk together the eggs, milk, garlic, thyme, salt, pepper and nutmeg.
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Add quinoa and spinach into the baking dish and pour over the egg mixture, stir gently.
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Cover with a lid or foil and bake until just set for around 30 minutes.
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Remove the lid, sprinkle with cheese and bake uncovered for a further 15 minutes or until golden. Set aside to cool.
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Heat a fry pan, spray with oil. Add cherry tomatoes and cook gently until slightly softened. Finish by adding onto the bake.
