Quinoa Fritatta

I first found the idea to make a frittata with quinoa in Oxygen magazine.  It was decent, but not nearly tasty enough for me.  Still, even my husband ate it so I knew I had to do some work on the recipe and try it again.  I like to make a really big dish of this so that we have leftovers.  I’ve even tried freezing them and had great results.  This is one of my go to quinoa breakfast recipes!

If you are new to cooking quinoa, you can use the basic recipe that I use when I make quinoa salad.  (It is in the middle of the page here: quinoa cooking). I hope you enjoy!

Quinoa Fritatta

Ingredients

2 whole eggs

4 egg whites

1 cup of milk

½ cup shredded cheddar

½ cup goat cheese, crumbled

2 cups fresh broccoli, very finely chopped

1 roasted red pepper, chopped

1 tsp minced garlic

Sea salt

Pepper

Cayenne

1 cup of quinoa, rinsed and cooked

Directions

1. Cook quinoa according to the basic cooking instructions.
2. Mix together egg, egg whites, milk and cheeses.  Add sea salt, pepper and cayenne to taste.
3. In a medium oven safe skillet, add quinoa, broccoli, pepper and garlic.  Pour eggs over it and cook on medium heat until the eggs begin to set around the edges.
4. Place skilled under a broiler and cook until brown.

Tagged as: Cooking Quinoa, easy breakfast recipes, Quinoa Breakfast Recipes, Quinoa Recipes