This is a wonderful savory dish to use up any left over egg whites. If you don’t have any, substitute 2 egg whites per 1 egg.
Quinoa Egg Bake (serves 4)
2 tbsp olive oil
1/2 red onion, chopped
1 green bell pepper, seeded, quartered lengthwise and thinly sliced
1/2 tsp red pepper flakes
1 tsp smoked paprika
1 tsp ground cumin
sea salt and cracked black pepper
3 large handfuls of coarsely chopped kale
16 egg whites (if you are using whole eggs substitute 2 egg whites per 1 egg)
1 1/4 cups (300ml) milk
1/2 cup (90g) quinoa
1/2 cup (40g) whole wheat bread crumbs
1/2 cup (40g) grated cheese
sour cream to serve
Preheat the oven to 350 degrees. Grease a baking dish and set aside.
Heat the oil in a large pan and add the onion and bell pepper. Cook for a few minutes until the vegetables have softened. Add the spices and season to taste with salt and pepper. Stir until well combined. Next, add the kale and cook until wilted. Remove from the heat and set aside.
Whisk together the egg whites, milk and quinoa in the baking dish. Stir through the vegetable mixture until well incorporated.
Cover and bake in the oven for about 40 minutes or until set. Mix the breadcrumbs and cheese and spread over the top of the bake. Place in the oven again and bake, uncovered, for another 10 minutes or until golden brown.
