6 large eggs, beaten
1½ cup cooked quinoa
1–2 medium zucchini, grated
1 large carrot, grated
1 large onion, grated
3 cups spinach or other leafy greens
2 garlic cloves, finely minced
1 tablespoon olive oil
1 teaspoon chili flakes or other seasoning
Salt and black pepper to taste
Preheat oven to broil.
Heat oil in large ovenproof, non-stick sauté pan on medium heat. (Ovenproof indicates the entire pan, including the handle, can go into the oven).
Add chili flakes to hot oil.
Increase heat to medium high and sauté onions with a pinch of salt until onions are soft and transparent.
Add garlic, carrots and zucchini and cook for 4–6 minutes.
Add spinach or leafy greens and cook until they start to wilt.
Add cooked quinoa.
Mix in beaten eggs with black pepper. Stir in eggs until well incorporated.
Allow eggs to firm slightly, approximately 5–8 minutes.
Place pan on upper rack of oven until eggs are cooked firm, approximately· 8–15 minutes. Turn heat off.
Allow to sit in oven for 5–8 minutes.
Remove from oven and flip onto a large serving plate. Be careful: pan is hot.