5 eggs

1/3 cup 1% milk

1 Tablespoon vegetable oil

½ medium onion, chopped

½ medium green bell pepper, chopped

2 cloves garlic, minced

2 cups fresh spinach

1 medium tomato, chopped

½ cup cheddar cheese, shredded

¾ cup quinoa, cooked

¼ tsp salt

¼ tsp pepper

1. Preheat oven to 350° F.

2. In a large bowl, whisk eggs with milk, salt, and pepper.

3. Warm oil in a 9 inch oven-proof skillet over medium heat. (If no oven-proof skillet is available, use a regular skillet and have 9 inch pie pan available). Add onion, bell pepper, and garlic. Sauté until onion is translucent, about 7 minutes. Stir in spinach and quinoa and sauté for 1 minute. Remove from heat and add tomatoes and egg mixture to vegetables. (Transfer mixture to pie pan if using.)

4. Place skillet (or pie pan) in center of oven. Bake for 12 minutes. Cover the top with cheese and bake for another 3 minutes or until cheese is melted. Remove from oven and let sit for 5 minutes.