Directions

Preheat the oven to 375°F. Grease a baking dish and set it aside.

 In a large bowl, whisk together half of the shredded Frigo® Whole Milk Mozzarella Cheese, 4 eggs, stock, spicy tomato juice, rinsed tri-color quinoa, Italian seasoning and fresh basil leaves.

While the quinoa soaks, heat the olive oil in a large, 12-inch sauté pan on medium-high heat and then add the red onion, garlic salt and black pepper and cook until the onion is translucent, about 3 minutes. Add the spinach, half of the tomatoes and garlic to the pan and sauté for 2–3 minute, or until the spinach is wilted and most of the liquid has been cooked out.

Then, scrape the spinach mixture into the Frigo® Whole Milk Mozzarella Cheese mixture, stir and pour it into the prepared baking dish. Top it with the remaining Frigo® Whole Milk Mozzarella Cheese and tomatoes and crack the remaining eggs on top.

Place the dish on the middle rack of the oven and cook uncovered for 25–30 minutes, or until the quinoa egg mixture is set in the center.

Remove it from the oven and allow it to cool slightly. Slice it and serve it with basil and the balsamic reduction.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.