One-Pan Egg & Quinoa Pie
25 mins active prep time, 6 servings
Ingredients (included in delivery)
- 1/2 cup quinoa, rinsed
- 6 eggs, lightly whisked
- Fresh mint leaves, finely chopped, plus extra to serve
- 1 punnet cherry tomatoes, halved
- 200g green beans, ends trimmed, roughly chopped
- 150g feta, crumbled
- 1/2 cup greek yoghurt
Ingredients (pantry items)
- 1 tbsp olive oil
- 1/2 clove of garlic, crushed
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Egg, olive oil, beef stock, breadcrumbs.
1. Cook quinoa
Add quinoa to a small saucepan and cover with the same amount of water. Bring to a simmer, and allow to simmer for approximately 5 minutes until the water is absorbed. Set aside.
2. Sauté quinoa
Heat olive oil in a large oven proof frying pan. Sauté cooked quinoa for 1 minute to toast slightly. Take off the heat but leave in the pan.
3. Prepare egg mix & add to frying pan
In a large bowl whisk the eggs and 2 tbsp mint together. Season to taste. Pour over quinoa in the pan. Return to a low heat. Scatter tomatoes and beans over the egg mixture. Cook for 8-10 minutes until set all around the sides.
4. Sprinkle feta & grill
Sprinkle with feta. Grill on middle shelf for 4-5 minutes, until set in the centre.
5. Add remaining ingredients, simmer & bake
Top make the mint yoghurt sauce, combine greek yoghurt, 1 tbsp fresh mint, chopped and garlic.
Sprinkle with mint leaves to serve. Drizzle mint yoghurt over the top.