Quinoa and Asparagus Frittata

(Reconstructed - classic proportions; the source page contained only the title and date.)

1. Cook the quinoa in salted water (1 cup quinoa to about 2.5 cups water) until the grains are tender and translucent, about 15-20 minutes; drain.
2. Trim the asparagus and cut into short pieces. Saute in olive oil in an ovenproof skillet until just tender.
3. Beat the eggs with salt and pepper, stir in the cooked quinoa and a little grated cheese, and pour over the asparagus in the skillet.
4. Cook over medium heat until the edges set, then transfer to an oven preheated to 180C and bake until the frittata is set and lightly golden, about 12-15 minutes. Cut into wedges and serve.