Breakfast Quinoa Frittata

  • 1/2 red onion

    1/2 red pepper, finely chopped

    2 medium courgette, finely chopped

    5g olive oil

    45g quinoa

    8 eggs

    240ml skimmed milk (or rice or almond)

    1 twig fresh rosemary, taken off stem
  • Rinse the quinoa in a strainer thoroughly, bring 1/2 cup of water and the quinoa to the boil in a small saucepan, cover and simmer for 10 minutes or until all water has been absorbed.

    In a large non-stick frying pan or large low casserole dish, heat the oil on medium heat and fry the onion, pepper and courgette until browned.

    Stir in the cooked quinoa.

    In a medium sized bowl, whisk the eggs and milk together and fold into the ingredients in the pan.

    Cook for 13-18 mins, stirring occasionally at the start.

    Turn your grill onto high.

    Place the frying pan or low casserole dish under the grill for 5 mins or until the top is browned.

    Sprinkle rosemary on top and serve.

    Tip: You could make these the night before, store in the fridge and serve cold in the morning.!
  • PREP TIME - 5 mins

    COOK TIME - 40 mins

    Chef skills - MODERATE

    Serves - 6