Spinach and feta frittata with lemon quinoa

Ingredients

For 1 serving

• Eggs3
• Spinach150 g
• Feta40 g
• Quinoa40 g
• Lemon zestto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

Method

1. Rinse the quinoa in a sieve until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil and cook covered over low heat for 15 minutes, until the water is absorbed; fluff it with a fork and flavour it with grated lemon zest.
2. Meanwhile wash the spinach and put it in a non-stick pan with the oil over medium heat; cook for 3 minutes, until wilted, then let it cool slightly and squeeze it well.
3. Beat the eggs in a bowl with a grind of pepper and a pinch of salt; add the roughly chopped spinach and the crumbled feta.
4. Pour the mixture into the same pan, cover and cook over low heat for 8 minutes, until the top is almost set; flip it using the lid and cook 2 minutes, until golden on both sides.
5. Serve the frittata next to the lemon quinoa.