Adventures in Gluten-Free – Courgette, Sweetcorn and Quinoa Egg Bake

I was reading this recipe by Naturally Zass this morning in bed, and was inspired – not least because I’m addicted to courgettes at the moment. I figure there are worse things to be addicted to.

Anyway, the idea of a courgette-y egg-y thing to munch on at lunch this week sounded super-appealing, so I thought I’d create something of my own (although ’twas only the absence of leeks and cheddar that stopped me stealing the one above!)

It turned out far more delicious than I’d anticipated, it’s super healthy, and one serving is only 112 calories, so I thought I’d share the recipe – although I do feel like a bit of a fraud, because my cooking is very much a matter of throwing things in and hoping for the best! Still, here goes…

Ingredients (Serves 4)

  • 1 x Courgette
  • 1/2 can of sweetcorn
  • 6 Cherry Tomatoes
  • 2 Eggs
  • 30g Feta
  • 1/2 cup Quinoa
  • Small handful of Red Lentils
  • Fresh Parsley
  • Fresh Basil
  • Handful of Spinach
  • Salt
  • Black Pepper

1) Pop the quinoa and lentils in a small pan of cool water and bring to the boil, until the quinoa has soaked up most (if not all) of the water. It’s quite nice to add some salt and pepper to this, but that’s to your taste as there’ll be more salt and pepper later!

2) In the meantime, slice up the courgettes. cherry tomatoes and feta, and pop them in an ovenproof dish. Mix in the sweetcorn and spinach.

3) In a bowl, gently beat the eggs, parsley, basil, salt and pepper with a fork. If you’d rather keep it to just the egg whites, you might want to use 3 or 4 of those instead – you’ll need it to cover all the vegetables.

4) Once your quinoa and lentils are done, throw them the dish with the courgettes and mix them around.

5) Mix in the eggs, and stir the mix around so that the egg mixture is mixed in as much as possible – this will hold everything together!

6) Pop on the middle shelf of the oven for about 20 minutes at about 180c.

Et… Voila!

It’s good on its own, or with salad, hot or cold – I’ll be having it for lunch this week, possibly with a slice of ham and some olives for good measure.

So… What are your favourite gluten-free recipes? What hidden gems can you share?


3 responses to “Adventures in Gluten-Free – Courgette, Sweetcorn and Quinoa Egg Bake

  1. I think it looks fabulous and that the ingredients do sell it. I don’t have any favourite gluten-free recipes (no issues with gluten) but if I find one I’ll be sure to pass it on 🙂

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