I love making frittatas for breakfast, lunch and even sometimes dinner. They’re also great to serve at parties because they’re delicious warm, room temperature, or cold. Mediterranean countries even serve sandwiches with frittata between two slides of rustic bread.

Quinoa contains tons of protein, fiber and is a low-glycemic carbohydrate. It gives this frittata great texture and with the added nutritional bonus of being a whole grain. Don’t worry about using the whole egg if you have an all around healthy diet – we don’t absorb dietary cholesterol the way we once thought, and the yolk contains loads of nutrients and vitamins. If you’d prefer, you can substitute two egg whites for every one egg the recipe calls for. Also, you can use any combination of fresh herbs (or veggies) here to make it your own. Enjoy!

Quinoa and Herb Frittata
Prep Time: 10 min
Total Time: 30 min
Serves 4-6

Ingredients:

• 1 tbsp extra virgin olive oil
• 10 organic eggs
• ½ cup cooked quinoa – at room temperature
• 1 tbsp milk or cream
• 2-3 tbsp chopped fresh herbs, OR 1 tbsp dried herbs (any combination of herbs you like*)
• 1 tsp sea salt
• ½ tsp coarse black pepper
• 2-3 tbsp grated Parmigiano-Reggiano cheese (optional)

Recipe:
Preheat the oven to 350º. On the stovetop, heat olive oil a 10-12 inch non-stick, oven-safe** skillet over medium-low to medium heat. Meanwhile, crack all of the eggs into a large mixing bowl and poke the yolks of each for easy whisking. Add the rest of the ingredients (except the cheese) to the bowl and whisk together until well combined, about ½ minute.

Pour the egg mixture into the heated skillet and gently scramble for about 15 seconds. Let the frittata set for 3-4 minutes, until the edges start to pull away from the sides of the skillet. Cook on the stovetop about 8-10 minutes until the bottom and edges of the frittata are well set (skim around edges about every 2 minutes with a scraping spatula.)

Place the entire skillet in the preheated oven and let bake through, about 5-8 minutes depending on the skillet. You’ll know when it’s ready when a fork can be put through the middle and comes out clean. Slide the frittata out of the skillet onto a cutting board or service tray and sprinkle with cheese. It can be served hot, room temp, or cold.

* My favorite combination of herbs is chopped fresh rosemary (½ tbsp), chives (½ tbsp), and basil (2 tbsp).

** Most skillets are oven save to 350º, but you can cover a rubber handle with tinfoil if you are not sure.

Quinoa and Herb Frittata

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• Author: Elizabeth Rider
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: Serves 4-6

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Ingredients

Units USM

• 1 tbsp extra virgin olive oil
• 10 organic eggs
• 1/2 cup cooked quinoa - at room temperature
• 1 tbsp milk or cream
• 2-3 tbsp chopped fresh herbs, OR 1 tbsp dried herbs (any combination of herbs you like*)
• 1 tsp sea salt
• 1/2 tsp course black pepper
• 2-3 tbsp grated Parmigiano-Reggiano cheese (optional)

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Instructions

Preheat the oven to 350º. On the stovetop, heat olive oil a 10-12 inch non-stick, oven-safe** skillet over medium-low to medium heat. Meanwhile, crack all of the eggs into a large mixing bowl and polk the yolks of each for easy whisking. Add the rest of the ingredients (except the cheese) to the bowl and whisk together until well combined, about ½ minute.

Pour the egg mixture into the heated skillet and gently scramble for about 15 seconds. Let the frittata set for 3-4 minutes, until the edges start to pull away from the sides of the skillet. Cook on the stovetop about 8-10 minutes until the bottom and edges of the frittata are well set (skim around edges about every 2 minutes with a scraping spatula.)

Place the entire skillet in the preheated oven and let bake through, about 5-8 minutes depending on the skillet. You’ll know when it’s ready when a fork can be put through the middle and comes out clean. Slide the frittata out of the skillet onto a cutting board or service tray and sprinkle with cheese. It can be served hot, room temp, or cold.

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Notes

My favorite combination of herbs is chopped fresh rosemary (½ tbsp), chives (½ tbsp), and basil (2 tbsp).

Most skillets are oven save to 350º, but you can cover a rubber handle with tinfoil if you are not sure.