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.
MUSHROOM FRITTATA WITH QUINOA AND FRESH HERBS
Packed with protein, vegetables and hearty whole grains, this frittata is a meal unto itself.
Provided by Recipe by Our Cookbook Collection
Categories Breakfast
Yield Yield: 6 servings
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.
Nutrition Facts :
FRESH HERB FRITTATA
A very easy way to make breakfast, brunch, or supper for eight. This is wonderful with herbs picked right out of your garden.
Provided by PainterCook
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs and water in a bowl.
- Add herbs, red bell pepper, black pepper, and 1/2 cup of the cheese. Mix together.
- Spray a quiche dish with non-stick spray. Pour egg mixture into it.
- Top with the remaining cheese and bake at 350 degrees for 30 minutes, until fluffed and golden.
- Slice like pie and serve with more fresh herbs for sprinkling on top. Goes well with melon slices and strawberries.
Nutrition Facts : Calories 128.9, Fat 9.3, SaturatedFat 4.2, Cholesterol 224.1, Sodium 146, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 9.8
EASY STOVETOP FRITTATA WITH FRESH HERBS
A simple but satisfying dish made with eggs, fresh herbs and ricotta
Provided by Marilena Leavitt
Categories Light lunch
Time 25m
Yield serves 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a medium nonstick skillet. Add the onion and green onions and cook them gently until they are soft and lightly browned. Remove them from the pan and set them aside.
- In a bowl, whisk the eggs and then add the ricotta. Whisk again until well incorporated with the eggs. Season the mixture generously with salt and pepper and add the fresh herbs and the reserved cooked onions.
- Set the same pan over medium heat and add the butter. Once the butter melts, pour the egg mixture into the pan. When the mixture starts to set, with the help of a spatula, ease it away from the sides of the pan. Let the frittata cook gently until it is almost set. At this point it should be still a little wet on top.
- Turn off the heat. Place a large plate on top of the pan. Invert the frittata upside down onto the plate and slide it back into the pan. The heat of the pan will only need 30 seconds or so to finish cooking the top of the frittata.
- Slide the frittata onto a serving plate. Let it sit for 5 minutes to cool down slightly, cut into wedges or smaller slices and serve.
SUMMER FRITTATA WITH FRESH HERBS
I love my herb garden! This is a super quick dinner that is delicious! Serve with crusty bread and a side salad.....summer has never tasted so good! Adapted from chef Anne Quatrano of Atlanta's Bacchanalia.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- Saute garlic in olive oil over moderate heat in a small saucepan until soft and golden, 7 minutes; discard the garlic. In a heat resistant dish or pie pan, toss diced bread with 1 tablespoon of garlic oil. Bake for 6 minutes, or until crisp. Leave the oven on.
- Whisk eggs with Parmesan, cream, chives and tarragon in a medium sized bowl; season with salt and pepper. Whisk in 1/4 cup of the garlic oil.
- In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering. If using a cast iron pan, make sure it is coated well with oil.
- Whisk the eggs again and add to skillet. Cook without stirring for 1 minute, until just set around the edge. Lift the edges of the fritatta with a spatula and tilt the pan so the uncooked egg can seep underneath. Continue until the eggs are mostly set, 3 minutes.
- Spoon the ricotta in small dollops over the frittata; season with salt and pepper. Sprinkle with the croutons.
- Bake for 4 minutes, until fluffy and set. Slide onto a large plate, cut into wedges and serve.
Nutrition Facts : Calories 599.4, Fat 51.2, SaturatedFat 15.4, Cholesterol 471.6, Sodium 484.9, Carbohydrate 13.2, Fiber 0.6, Sugar 1.8, Protein 21.9
MINI FRITTATAS WITH QUINOA
Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.
Provided by Laka kuharica - Easy Cook
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
- Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
- Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.5 g, Cholesterol 86.3 mg, Fat 10.5 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 4.8 g, Sodium 256 mg, Sugar 0.8 g
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