Tortino di Quinoa

Tortino di Quinoa is a delightful Italian breakfast dish made with protein-rich quinoa, vegetables, and cheese, offering a healthy twist on a classic frittata. This savory cake is perfect for a nourishing start to your day, packed with flavor and nutrients.

Ingredients

• Quinoa - 100 grams
• Eggs - 4 large
• Spinach - 50 grams, chopped
• Cherry tomatoes - 100 grams, halved
• Parmesan cheese - 30 grams, grated
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic - 1 clove, minced
• Fresh basil - a handful, chopped

Steps

1. Rinse the quinoa under cold water and cook it in a pot with 200 ml of water. Bring to a boil, then reduce to a simmer and cover for about 15 minutes or until the water is absorbed.
2. While the quinoa is cooking, preheat your oven to 180°C (350°F).
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add chopped spinach and halved cherry tomatoes to the skillet and cook until the spinach is wilted, about 2-3 minutes. Season with salt and black pepper.
5. In a large bowl, whisk together the eggs and grated Parmesan cheese. Stir in the cooked quinoa, sautéed vegetables, and chopped basil until well combined.
6. Transfer the mixture to a greased baking dish or oven-safe skillet, spreading it evenly.
7. Bake in the preheated oven for 15-20 minutes, or until the eggs are set and the top is slightly golden.
8. Let it cool for a few minutes before slicing. Serve warm, garnished with additional fresh basil if desired.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 300 mg
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in vitamins and minerals, boosting overall health.

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