Quinoa And Salmon Breakfast Torte - eggs

Method

• In a medium sized bowl, crack and beat the eggs. Add the cooked quinoa and mix. Flake the salmon into small pieces and add it to the egg mixture. Add the scallions and season with a bit of salt. Mix well.
• Heat the oil in a small, non-stick saute pan. Turn the heat to high. Add the egg mixture, cook 1 minute and reduce the heat to low. This will give you a nice brown color on the torte. Let the eggs cook for about 5-7 minutes on low heat. The sides will start firming up and just the center will remain wet. Using a plate, slide the torte out of the pan, top the plate with the saute pan, and invert so that the top of the torte is now on the bottom of the pan. Cook another 5 minutes on low heat. Cut and serve hot.
• * I've made this with 2 tablespoons of grated Parmesan cheese added to the egg mixture and it's also delicious. ** If you don't have leftover quinoa, take 1/2 cup dry quinoa, and a scant 1 cup of water or chicken broth, bring it to a boil, reduce heat, cover and simmer about 15 minutes. *** If you don't have cooked salmon, bake it in a 400 degree oven for about 10 minutes.