Quinoa Broccoli Frittata


Prep Time

20 minutes

Prep Notes

I like to make this when I have some leftover quinoa in the frig.  If not, then make a quick batch- it only takes 15 minutes to cook a batch of quinoa.  I prefer red quinoa for this recipe, but any kind will do.  This is a quick and filling frittata! 

To make a batch of quinoa, bring 2 cups of water or low-sodium broth to a boil in a medium saucepan or deep skillet.  Add 1 cup of rinsed quinoa (rinse in a fine mesh strainer for 30 seconds or so).  Bring to a boil, then reduce to simmer and cook for 15 minutes.  Fluff with a fork.  Voila! 

Cooking Time

5-10 minutes

Yields

6 servings

Ingredients

4 whole eggs

4 egg whites

½ cup skim or low-fat milk

1 T. grated Parmesan cheese

½ cup shredded cheddar cheese (I used smoked cheddar, gouda or mozzarella)

Sea salt and fresh ground pepper, to taste

½ tsp hot sauce (like Tobasco)

1 cup cooked quinoa (nice with red quinoa)

1, 14-oz.bag frozen broccoli (or spinach), cooked and drained

Directions

  1. In a medium bowl, scramble egg, egg whites, milk, and hot sauce then add cheeses and salt and pepper to taste.
  2. Put cooked quinoa and cooked broccoli (or spinach) in a 10” oven-safe skillet brushed with grapeseed oil or other high smoke point oil.  Make sure to spread evenly.  Pour egg mixture over it and cook over medium heat until eggs are set around the edges.  (Run a rubber spatula along the edges occasionally so it won’t stick to the sides).
  3. Place skillet under broiler until middle is set and edges are brown. (It only takes a few minutes!) Be careful to not touch the skillet handle when you remove the pan.  Enjoy!

Notes

I love frittatas because the are suitable to serve for any meal.  Once I make one, I eat it for breakfast, lunch or dinner with a nice side salad or whole-grain English muffin.  Very versatile! 

Credit

Clean Eating Magazine