Seasonal berries are still very much in abundance and I am constantly looking for new ways of eating and cooking with them. They taste great in desserts, smoothies, salads, and even with eggs for breakfast. This is a simple breakfast idea using essentially 3 ingredients: seasonal fruit, eggs and quinoa. I haven’t used a lot of sugar, so they are semi sweet, but you could add more, or drizzle syrup over it if you like.
This breakfast idea is really a fruity quinoa omelette in a ramekin. It is very easy to make and if you cook the quinoa ahead of time (you can keep cooked quinoa in the fridge for up to 5 days) it takes minutes to put together. It is packed with protein and fibre, perfect to kick start your day. Enjoy!
250 g fresh seasonal fruit
6 heaped tablespoons cooked quinoa
1/3 cup single cream
2 tablespoons sugar
Cinnamon for sprinkling, maple or agave syrup for drizzling (optional)
Preheat the oven to 375 F/ 190 C/ gas mark 5.
Beat the eggs, sugar and cream for 2-3 minutes. Add the quinoa and stir well. Fold in the fruit. Spoon the mixture into 6 or 7 ramekins. Bake for 20-23 minutes. Sprinkle with cinnamon, drizzle with maple or agave syrup for extra sweetness if you like, and serve.
I’ve entered this recipe in Simple and in Season hosted by Katie at www.feedingboys.co.uk I’ve also entered this recipe in #SaucySaturdays hosted by La Petit Chef, Mid-Life Croissant, Take Two Tapas, and The Flavor Bender, as well as Gluten Free Fridays hosted by vegetarianmamma.com