A wholesome dish for any time of the day {all day breakfast option, anyone?} this egg-based dish is simple to make, healthy {thanks to the organic quinoa} and filling to boot. It won’t take you more than ten minutes to put together, we promise.
Ingredients:
Cooked white quinoa – 60 gms
Cherry tomato {cut into four halves} – 20 gms
Grated parmesan – 20 gms
Oregano – to taste
Extra virgin olive oil – as per your liking
Three eggs
One spring onion
Salt & pepper – to taste
Yogurt – as per your liking
Lemon juice – from a single lemon
Chopped parsley – as per your liking
Two garlic cloves
In a bowl beat the eggs with parmesan, spring onion, oregano, salt and pepper, and add the mixture into the cooked quinoa.
Heat a non-stick pan with extra virgin olive oil, garlic and cherry tomatoes, add oregano and a pinch of salt and cook till soft. Then remove the garlic and add the mixture with eggs and quinoa, and make a frittata on a slow fire. Cook two minutes each side.
Serve the frittata with a sauce prepared by mixing yogurt, lemon juice, salt, extra-virgin olive oil and chopped parsley.
We’ll leave the plating to you!
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