INGREDIENTS
1/4C uncooked quinoa, washed and drained
1/2C water
3 eggs
1/2C grated Parmesan cheese
2Tbsp chopped fresh basil
1/4 C chopped Aurelio Organic Chilli Garlic Olives
1/4 tsp black pepper
1/4 onion, sliced very thinly
3 button mushrooms, sliced thinly
2Tbsp Spiral organic Extra Virgin olive oil
1/4C Riverina Grove Tomato Sauce
METHOD
In a small pot bring 1/2C water to boil. Add quinoa and reduce heat and simmer with a lid on for 15 minutes until water has been absorbed and the quinoa is fully cooked. Fluff and set aside off the heat.
In a large mixing bowl, whisk the eggs, add Parmesan cheese, basil, and chopped Aurelio Organic Garlic Chili Olives and black pepper, then stir in the cooked quinoa.
Heat a cast iron pan or frying pan. Add 1Tbsp Spiral Extra Virgin olive oil and stir fry onion and mushrooms, salt and pepper to taste. Transfer to the egg mixture bowl and mix well with other ingredients.
Clean the cast iron pan or frying pan, coat with the remaining 1Tbsp Spiral Extra Virgin Olive Oil. Over a medium high heat, add the egg mixture, roughly stir and cook for a few minutes, then cover with lid and simmer until the edge of the egg becomes firm and light brown. Flip it with spatula and cook further a few minutes until the centre is firm.
Remove the frittata from the heat and serve immediately with Riverina Grove Tomato Sauce.
