Preheat the grill to medium.
Heat the olive oil in a pan. Fry the spring onions until softened, remove and let cool. In a bowl, beat the eggs and add the cooled quinoa and spring onions, the oregano, feta, tomatoes, vegetable powder and pepper. Melt the butter in an oven proof frying skillet and add the egg mixture. Cook for 3-4 minutes and then transfer to the oven underneath the grill. Cook for 5 minutes. Remove and cut in 4 wedges!