Quinoa, Tomato and Egg Bake
I didn’t have too much left in the fridge to make breakfast, but found some quinoa I bought ages ago. It’s such a healthy, delicious grain and great for cold summer salads. I decided to experiment and make a quick fry pan bake for breakfast, I’ll definitely be trying this again with a few new ingredients, but it came out great.
- 1 cup water
- 1/2 cup quinoa
- 1 clove garlic, diced
- 1 tomato, sliced
- 2 eggs
- A bit of cheese if you have it
- Salt and pepper
Preheat the grill of the oven. Bring the water to a boil in a frypan, and stir in the quinoa. Cook until water is mostly absorbed, add the tomatoes, season with salt and pepper, and put under the grill to start cooking the tomatoes (about 5 minutes). Pull the pan out and crack the eggs over the top, and add some cheese. Return to the oven for about 5-7 minutes until the egg white is cooked but the yolk still isn’t set. Serve in the pan.
Just a reminder to tweet me 3 ingredients that have been in your cupboard for ages that need cooking, I’ll pick one to create a recipe from this weekend!