Spinach, Feta Galette for Breakfast Family

1. Pour the quinoa into a saucepan and cover with twice its volume of water. Bring to a boil, then reduce heat and simmer covered for about 15 minutes, until water is absorbed. Remove from heat and let it rest covered for 15 minutes.
2. In a large bowl, mix cooked quinoa with eggs. Season with salt and pepper.
3. Add crumbled feta cheese, onions, shallots, garlic, chili pepper (if using), and chopped spinach sprouts. Then incorporate breadcrumbs to absorb moisture until you get a moist texture suitable for forming patties. Adjust with water or breadcrumbs if needed.
4. Shape mixture into patties and place them on a baking sheet or plate. Refrigerate for 15 minutes to firm up.
5. In a non-stick skillet, heat a little olive oil over medium heat. Cook patties until golden brown on both sides, about 4-5 minutes per side.
6. Serve hot with a salad or sauce of your choice.

For small children and for those with sensitive stomachs, it’s best to avoid using chili. You can substitute feta with goat cheese or any other fresh cheese of your choice.

For a gluten-free version, consider using gluten-free breadcrumbs or replace them with oats flakes. The quantity of breadcrumbs may vary slightly and often requires some adjustments to the amounts indicated in the recipe. Do not add more than one spoonful at a time.