1 tablespoon olive oil
2 cups quinoa cooked (can be replaced with brown rice)
1 and 1/4 cups milk
2 cloves garlic, crushed
1 tsp thyme, chopped
3 cups spinach, roughly chopped
Pinch of pepper and nutmeg
1 cup shredded cheese
1/2 punnet cherry tomatoes
Preheat oven to 160 degrees
Pour olive oil into a 20cm round baking dish and swirl around.
In a bowl, whisk together the eggs, milk, garlic, thyme, salt, pepper and nutmeg.
Add quinoa and spinach into the baking dish and pour over egg mixture, stir gently.
Cover with a lid or foil and bake until just set for around 30 mins.
Remove the lid, sprinkle with cheese and bake uncovered for another 15 minutes or until golden. Set aside to cool.
Heat fry pan with spray oil, add cherry tomatoes and cook gently until slightly softened. Finish by adding onto the bake.