Ingredients

• rapeseed oil
• for greasing
• 180g/6½oz quinoa
• rinsed well and drained
• 6 free-range eggs
• beaten
• 6 spring onions
• roughly chopped
• 6 tomatoes
• roughly chopped
• 120g/4½oz ‘lighter’ mature cheddar cheese
• grated
• 120g/4½oz lean wafer-thin ham
• shredded
• 1 tsp mustard powder
• ½ tsp sea salt
• freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil.
• Put the quinoa into a large saucepan
• add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes
• or until all the water has been absorbed and the quinoa is tender.
• Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water.
• Beat together the eggs
• vegetables
• cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper.
• Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown.