Quinoa Spinach Breakfast Bake with Eggs
Quinoa breakfast bake with spinach and eggs is a vegetarian gluten free savoury breakfast/brunch idea using nutritious and energy boosting ingredients.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 -4 servings
- 1 cup cooked quinoa use 1/2 cup raw quinoa to get this amount
- 130 g fresh spinach
- 1 small onion finely chopped
- 3 tbsp fromage frais/yogurt/ricotta cheese
- 1 tablespoon olive oil
- 1 tbsp butter
- 70 g feta cubed or crumbled
- 2-3 eggs
- Salt and plenty of pepper to taste
Preheat the oven to 400 F/ 200 C/ gas mark 6.
In a large frying pan heat up the oil, add the onion and fry it for a couple of minutes on a medium heat stirring often. Add the spinach and continue frying for about a minute until the spinach reduces in size stirring all the time. Add the butter and yogurt, puree the mixture and combine with the cooked quinoa. Season to taste and stir thoroughly.
Transfer the mixture into a small casserole dish and add the feta pressing the pieces gently into the mixture. Using a large spoon make 2 round shallow moulds in the mixture to prevent the raw egg from escaping. Crack the eggs carefully into the moulds, season, cover and bake for about 25 minutes (or until the whites have set). Alternatively, bake the quinoa mixture without the eggs for 10 minutes and serve with fried or poached eggs.