3 eggs, lightly beaten
2 tablespoons white quinoa
305g cauliflower, chopped
300g asparagus, trimmed & coarsely chopped
1 spring onion, thinly sliced
½ cup grated mozzarella
1/3 cup parmesan, finely grated
¼ teaspoon ground nutmeg
Oil spray – coconut / olive
Salt, pepper & chilli flakes to taste
Pre-heat oven to 180 degrees. Lightly spray a 12-hole muffin pan with oil. Cut out 12 squares from baking paper & line the muffin pan holes. Rinse quinoa in cold water & drain. Soak quinoa in ¼ cup water in a saucepan for 15 minutes. Place over heat & bring to boil. Reduce heat & simmer, covered for 5-8 minutes or until the water is absorbed. Remove from heat & stand for 10 minutes, then fluff with a fork & cool. Meanwhile, boil, steam or microwave cauliflower & asparagus, separately until tender then drain. Refresh asparagus in cold water to cool. Reserve asparagus tips. Combine egg, nutmeg, mozzarella, parmesan & spring onion in a large bowl. Season, then add cauliflower, asparagus & quinoa & mix well. Spoon the mixture evenly between the 12 holes. Top with reserved asparagus tips. Bake for 20 minutes or until golden brown. Leave in the pan for 5 minutes then transfer to a wire rack to cool.
ON THE TABLE IN: 40 minutes
NUMBER OF SERVINGS: 12
CALORIES PER SERVING: 70
Can be kept in an airtight container in the fridge for up to 3 days.