Breakfast Quinoa Frittata
- 1/2 red onion
1/2 red pepper, finely chopped
2 medium courgette, finely chopped
5g olive oil
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