QUINOA-MUSHROOM FRITTATA WITH FRESH HERBS
Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were right: these plants are medicine. This simple dish brings some serious plant power with the fresh herbs, mushrooms, olives, and quinoa. Mushrooms also contain unique phytonutrients, helping you round out this meal. For your next brunch, serve up some healing!
Provided by Drew Ramsey, M.D.
Categories HarperCollins Frittata Egg Quinoa Olive Brunch Dinner Herb Spring Parmesan Mushroom Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Cook the quinoa according to the package instructions. Set aside.
- In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
- Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.
- Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.
- Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.
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Kwazi Mnguni
[email protected]This frittata was a bit too eggy for my taste. I think I would have preferred it with less eggs and more vegetables.
Amara Isabelle
[email protected]I'm not sure what went wrong, but my frittata turned out dry and bland. I think I might have overcooked it.
Md Rahid
[email protected]This is a great recipe for a vegetarian or vegan brunch. It's also a great way to use up leftover quinoa.
Itz nancy Diamond
[email protected]I love the combination of quinoa, mushrooms, and fresh herbs in this frittata. It's a delicious and satisfying meal.
Bob The Builder
[email protected]This frittata is so easy to make and it's perfect for a quick and healthy breakfast or lunch.
ANN PANALO
[email protected]I was a little skeptical about the quinoa in this frittata, but I was pleasantly surprised. It added a nice texture and flavor.
Real Real
[email protected]I've made this frittata several times now and it's always a success. I love that it's a healthy and delicious way to start the day.
keylimezzpie
[email protected]This is my new favorite frittata recipe! It's so easy to make and it's always a crowd-pleaser.
alexutio
[email protected]I'm not a huge fan of quinoa, but this frittata was surprisingly good. The flavors all worked well together and the texture was light and fluffy.
Peter Judge
[email protected]This frittata was a hit with my family! The quinoa gave it a nice nutty flavor and the mushrooms were perfectly cooked. I added some extra cheese to the top and it was so gooey and delicious.