Ingredients

The following ingredients have 7 Servings
  • ½ cup Uncooked Quinoa ((90g)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Large Carrot (, grated)
  • ½ Leek (, chopped (3.5ounce/100g))
  • 1 Italian Green Pepper (, diced (3.5ounce/100g))
  • ½ Zucchini ((3.5ounce/100g))
  • 2 tbsp Dried Oregano
  • 2 Eggs (, small-medium)
  • 2 tbsp Greek Yogurt
  • ½ tsp Salt
  • 3 ounce Cheddar Cheese (, grated (90g))
  • A pinch of Black Pepper

Instruction

  • Cook quinoa according to package instructions (it takes about 15 minutes). Let cool down slightly.
  • Meanwhile: In a frying pan, heat the olive oil. Add grated carrot, chopped leek, diced pepper and diced zucchini. Saute for about 10 minutes. Stir in the oregano and season with salt.
  • In a mixing bowl, beat the eggs, yogurt and salt together. Add grated cheese, black pepper and cooled quinoa and sautéed veggies. Mix everything together until well combined.
  • Line a muffin tray with paper or silicone cases and fill them with the mixture up to the rim. Press the mixture down slightly and add a bit more on top of each muffin.
  • Bake in a preheated oven at 350°F/180°C for 20 minutes or until the egg is cooked.