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Categories:
olive oil leeks garlic green bell pepper red bell pepper eggs low-fat milk quinoa Cheddar cheese potatoes salt thyme
Viewed: 44 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 2 leeks, white part only, cleaned and sliced
- 2 cloves garlic, peeled and diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 eggs
- 3/4 cup low-fat milk
- 1 cup quinoa, cooked
- 1 1/2 cups grated smoked cheddar cheese
- 1 pound Peruvian potatoes, unpeeled, diced and steamed
- Salt and pepper to taste
- 1 teaspoon thyme leaves
Method
- Preheat oven to 350 degrees F. Oil a 2-quart gratin dish.
- In a saute pan over medium heat, heat olive oil and add leeks.
- Saute, stirring, until they become tender, about 5 minutes.
- Add the garlic and continue to cook, stirring, for another minute.
- Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp.
- Remove pepper mixture for the heat.
- In a bowl, beat eggs and milk.
- Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme.
- Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown.
- Let mixture rest about 5 minutes before serving
