Description
Make this bright and flavorful Veggie-Packed Quinoa Frittata for a wonderful brunch. It is simple to prepare and packed with good ingredients. You will love how easy it is to make a healthy meal that tastes like home.
Ingredients
Scale
- 1 cup cooked quinoa
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup chopped spinach
- 1/2 cup chopped bell peppers (any color)
- 1/4 cup chopped onion
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an oven-safe skillet or pie dish.
- In a bowl, whisk together the eggs and milk until well blended. Season with salt and pepper.
- Heat the olive oil in the skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
- Add the bell peppers and spinach to the skillet. Cook until the spinach wilts, about 2 minutes.
- Stir the cooked quinoa into the vegetables in the skillet.
- Pour the egg mixture evenly over the quinoa and vegetables.
- Sprinkle the shredded cheese over the top.
- Bake for 20 to 25 minutes, or until the frittata is set and the top is lightly golden.
- Let it cool for a few minutes before slicing and serving.
Notes
- You can substitute quinoa with cooked brown rice for a different texture.
- Use any leftover cooked vegetables you have on hand.
- This frittata reheats well for a quick breakfast later.
- For a crispier edge, finish under the broiler for the last minute, watching closely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 250
- Sugar: Approx. 3g
- Sodium: Approx. 300mg
- Fat: Approx. 14g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 16g
- Fiber: Approx. 3g
- Protein: Approx. 15g
- Cholesterol: Approx. 180mg