Baked cauliflower and turmeric frittata with quinoa

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Cauliflower200 g
• Turmeric1 teaspoon
• Spring onions1
• Grana Padano10 g
• Quinoa50 g
• Parsley5 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Preheat the oven to 190 °C (conventional) and put a pan of water on for the cauliflower. Rinse the quinoa in a sieve, put it in a small pan with the measured water and a pinch of salt, bring to the boil and cook covered over low heat for 15 minutes, until it has absorbed the water.
2. Meanwhile cut the cauliflower into small florets; when the water boils, salt it and cook them for 6 minutes, until tender but firm, then drain. Slice the spring onions.
3. Heat half the oil in a frying pan over medium heat, soften the spring onions for 2 minutes, add the cauliflower and turmeric and sauté for 3 minutes, until the cauliflower is golden and evenly coloured.
4. Beat the eggs and egg whites with the grated Grana Padano, salt and pepper and stir in the cauliflower. Grease a small baking dish with the remaining oil and pour in the mixture.
5. Bake at 190 °C for 18 minutes, until the frittata is puffed, golden and firm in the middle.
6. Fluff the quinoa with a fork and mix in the chopped parsley. Serve the frittata in squares with the quinoa.