Quinoa, Spinach & Egg Bake

Ingredients:

• 8 Farm Pride eggs
• 1 tbsp olive oil
• 310ml (1 ¼ cups) skim milk
• 2 garlic cloves, crushed
• 1 tsp chopped fresh thyme
• 120g (4 cups) spinach, roughly chopped, plus extra leaves to serve
• 2 cups cooked quinoa or brown rice
• Pinch of pepper
• Pinch of nutmeg
• 50g (1/2 cup) grated reduced-fat cheese
• 200g cherry truss tomatoes
• Olive oil spray
• Large salad, to serve

Method:

1. Preheat oven to 180°C/160°C. Drizzle olive oil into a 20cm (8-cup capacity, 7cm deep) round baking dish or spring form pan and swirl around to coat evenly.
2. In a bowl, whisk together the eggs, milk, garlic, thyme, salt, pepper and nutmeg.
3. Add quinoa and spinach into the baking dish and pour over the egg mixture, stirring gently to combine. Cover with a lid or foil and bake until just set for around 30 minutes. Remove lid, sprinkle with cheese and bake uncovered for a further 15 minutes or until golden. Set aside to cool.
4. Heat a frying pan, spray with olive oil. Add cherry tomatoes and cook, stirring for 3-4 minutes or until slightly softened. Serve bake topped with extra spinach leaves and tomatoes and a large salad.