Servings: 8 Servings
Calories: 250kcal
This Vegetable Cheddar Quinoa Frittata makes a protein-packed breakfast or brunch
Ingredients
- 1 - ½ cups Quinoa , cooked
- 2 tablespoons extra virgin olive oil
- 1 each red onion , small diced
- 2 each zucchini , rinsed, small diced
- 1 each yellow squash , rinsed, small diced
- ½ teaspoon Kosher Salt
- ¼ teaspoon white pepper , ground
- 2-4 tablespoons basil , chopped
- 12 eggs , local
- ½ cup whole milk , local if possible
- ¾ cup Cheddar Cheese (or similar) reduced fat , shredded, local cheese if possible (high quality)
Instructions
- Preheat oven to 350 degrees.
- Cook quinoa according to package and set aside.
- Preheat a large saute pan to medium heat. Add extra virgin olive oil followed by the red
- onion.
- Cook onion for 3-4 minutes then add the zucchini and summer squash. Add the salt and
- pepper and cook for another 5-10 minutes until vegetables are soft and cooked through.
- In a medium mixing bowl, add eggs and milk and whisk until combined.
- Spray a 13 x 9 glass casserole pan with oil.
- Evenly distribute the quinoa, vegetables and basil at the bottom of the casserole pan.
- Pour the egg/milk mixture on top of vegetables and quinoa. Top with cheddar cheese.
- Bake frittata in oven for 35-40 minutes or until the center has set (doesn’t jiggle).
- Allow the frittata to rest for at least 15-20 minutes prior to slicing. You can allow it to
- rest in the oven (turn off heat). Slice the frittata into 8 portions.
Video
Spa Index Kitchen Notes
One serving is an approximately 4x4 inch slice.
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Nutrition
Serving: 1 g | Calories: 250 kcal (13%) | Carbohydrates: 13 g (4%) | Protein: 14 g (28%) | Fat: 15 g (23%) | Sodium: 300 mg (13%) | Fiber: 2 g (8%)