• 1 cup water
  • 1/3 cup dry quinoa
  • 4 teaspoons olive oil, divided
  • 2 leeks, cut in half lengthwise, then sliced (about 2 cups)
  • 4 large eggs
  • 1/2 cup Nestlé® Carnation® Evaporated Fat Free Milk
  • 1/3 cup freshly shredded Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons light sour cream
  • 1 tablespoon pesto with basil
Step 1
Bring water and quinoa to a boil in small saucepan. Reduce heat to low. Cover; cook for about 15 minutes or until water is absorbed and quinoa is tender.
Step 2
Heat 2 teaspoons oil in 7- or 8-inch nonstick skillet over medium-high heat. Add leeks; cook, stirring occasionally, for 5 minutes or until tender. Remove from heat.
Step 3
Beat eggs in large bowl with a fork. Stir in evaporated milk, cheese and pepper. Stir in leeks and quinoa.
Step 4
Add remaining 2 teaspoons oil to same skillet; swirl to coat bottom and side. Pour in leek mixture.
Step 5
Bake at 350° F for about 15 minutes or until knife inserted in center comes out clean.