• A filling vegetarian brunch.
• Perfect for a picnic or packed lunch.
• Makes 12 mini frittata.

Other Ingredients

• 80-100g vegetarian Cheddar, grated
• 1 stick of celery, finely chopped
• 2 banana shallots, finely sliced
• 100g of chopped yellow pepper
• 120-130g of frozen peas
• 6 medium eggs

Method

1. Pre-heat the oven to 200°c Fan/ Brush a deep bun tin with some oil. Set to one side.
2. A a small saucepan add the red quinoa and enough boiling water to cover the quinoa plus around a centimetre extra above that.
3. Drain the chickpeas and either roughly mash with the back of a spoon or blend in a food processor. Set to one side.
4. Bring the quinoa to a vigorous simmer, then turn down and gently simmer for 15 minutes or until the quinoa is cooked and just tender. Remove and transfer into a bowl to cool a little.
5. Add the shallots to a non-stick frying pan. Gently fry for a few minutes before adding the celery. Sweat these off for a few further minutes, then add the yellow peppers and the frozen peas. Continue to fry gently until the peppers are just softened and the peas just cooked.
6. Stir in the Peri Peri seasoning. Remove from the heat and transfer into a large mixing bowl. Allow to cool for around 10 minutes.
7. Add the grated cheddar, the quinoa and then the eggs. Mix thoroughly.
8. Spoon the mixture evenly into each of the the bun moulds. These should reach ¾ of the way up each well.
9. Place in the middle of the oven for 20 minutes, or until the tops are golden brown.
10. Remove from the oven and allow to cool for a few minutes before serving. Or, tip out onto a large plate covered with kitchen paper, and allow to cool completely before eating. Serve with a leafy green salad and your favourite sauces and dips.
11. Once cool, store any leftover frittata in the fridge. Eat within 24 hours. The Frittata can be reheated in the microwave.