I made this breakfast frittata by adapting a sweetened recipe I came across online. It's a great way to use up leftover quinoa, as I usually cook it up in large amounts so I have some on hand for different creations in the kitchen.
Ingredients:
2-3 cups cooked quinoa (cooled or left over)
4 eggs
1/3 - 1/2 cup unsweetened almond milk (or 'milk' of choice)
1 cup (or more) chopped fresh spinach (you could add any other veggies of choice as well)
salt/pepper
Preheat oven to 350 degrees C. In a large bowl, mix eggs and almond milk. Add quinoa and spinach and combine well. Line a large casserole dish with parchment paper. Pour mixture into the pan and smooth out with a spatula. Season with salt and pepper. Bake for about 30 minutes, or until solid through the middle, not liquid. Cut into squares and enjoy. You top with some hot sauce to add some spice. You can freeze in squares, and then just heat up a piece for breakfast or a snack.
No comments:
Post a Comment