VEGETABLE FRITTATA WITH QUINOA
Provided by Tara Parker-Pope
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Heat stock in a saucepan over medium heat to boiling. Add parsnips and cook 5 to 7 minutes, until al dente. Remove parsnips from stock with a slotted spoon and put in large bowl. Reserve stock; it will be used to cook other frittata ingredients.
- Add cauliflower to heated stock and cook 5 to 7 minutes, until al dente. Remove cauliflower and add to bowl with parsnips.
- Add zucchini to stock and cook about 1 minute, then remove and add to vegetables in bowl.
- Add quinoa to simmering stock, bring to a boil and cook about 5 minutes, or until al dente. Remove the quinoa from the stock and add to vegetables in bowl. (The broth, enriched with flavor and vitamins from the vegetables, can be stored and re-used.)
- Add diced tomato, herbs and Roquefort to the cooked vegetables and quinoa. Mix until the cheese combines completely with the other ingredients.
- In a small bowl, whisk the eggs with a fork until whites and yolks are mixed. Add the eggs to the vegetable mixture and stir gently.
- Rub 1 teaspoon butter on the bottom of a 10-inch nonstick ovenproof fry pan (or coat with nonstick spray). Heat the pan on the stovetop on medium until the butter is frothy, lower the temperature to medium-low and add the frittata mixture. Cook for a few minutes, then finish in the oven until done to your taste. (Leaving them slightly runny makes for a velvety texture.)
- Flip onto a plate by holding the plate upside down on top of the pan and flipping pan and plate together. You can brush the top of the frittata with melted butter and serve with toast.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 2 grams, TransFat 0 grams
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
VEGETABLE FRITTATA WITH QUINOA SPREAD
Categories Vegetable Side Bake Thanksgiving Quick & Easy Casserole/Gratin
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oven to 375°F. Pour the chicken stock in a saucepan and add the parsnips. When parsnips are thoroughly cooked, remove them and reserve the stock. Add the cauliflower to the stock and cook thoroughly. Remove cauliflower and reserve the stock. Add the zucchini to the stock and cook thoroughly before removing. Heat the stock again and add the quinoa. Bring to a boil and cook about 5 minutes or until al dente. Remove the quinoa from the stock. Place all of the cooked vegetables, quinoa, diced tomato, herbs, and Roquefort in a large bowl. Mix until the cheese combines completely with the other ingredients. In a small bowl, whisk the eggs with a fork until whites and yolks are mixed. Add the eggs to the vegetable mixture and stir gently. Rub 1 tsp of butter on the bottom of a 10-inch non-stick ovenproof pan (or coat with a non-stick spray). Heat the pan on the stovetop. When the butter is frothy, lower the temperature to medium-low and add the frittata mixture. Cook for a few minutes and finish in the oven until done to your taste. (I like them slightly runny for the velvety texture.) Flip onto a plate by holding the plate upside down on top of the pan and flipping pan and plate together. You can brush the top of the frittata with melted butter and serve with toast.
MEXICAN-STYLE FRITTATA
Health-conscious cook routinely toss the yolks and stick with the whites when preparing eggs. Good idea? No necessarily. Eggs are packed with nutrients, and most of them - vitamins A and E, folate, calcium, iron and lutien - are in the yolks. Sure yolks also pack dietary cholestrol, but many scientists now think saturated fat is the biggest culprit in raising blood cholestrol. A good srategy is to hedge your bets by using some, but not all of the yolks. For instance, preparing an omlette using one whole egg and two egg whites. This Mexican frittata calls for a reduced number of egg yolks, yet still has great flavour and texture. A wedge of this frittata, served with a salad and some crusty bread, is perfect for a light supper or brunch. It reheats well, so leftovers make a convenient meal the following day.
Provided by Chef mariajane
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a medium saucepan and add enough cold water to cover. Bring to a simmer and cook until just tender, about 5 minutes.
- Alternatively, place them in a glass bowl, cover with plastic, then microwave on high until tender, 3-5 minutes.
- Meanwhile, heat oven to 350°F Coat a 9-inch glass pie plate with cooking spray.
- Spread potatoes over bottom of pie plate and season with salt. Spoon salsa over potatoes.
- In a mixing bowl, whisk together eggs, egg whites, flour, oregano, and pepper until smooth. Stir in cheese and scallions.
- Pour Mixture over potatoes and salsa. With a fork, gently stir misture so cheese and potatoes are evenly distributed. Bake frittata for 30-35 minutes or until it is set at the centre and golden on top. Slice into wedges.
Nutrition Facts : Calories 165.1, Fat 8.1, SaturatedFat 4, Cholesterol 153.1, Sodium 541.7, Carbohydrate 12.5, Fiber 1.5, Sugar 1.9, Protein 10.7
MUSHROOM QUINOA FRITTATA
Make and share this Mushroom Quinoa Frittata recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl beat eggs with salt and pepper.
- Heat oil over medium high heat. Sauté mushrooms and green onions 5-7 minutes, until softened. Stir in quinoa and cook for 1 minute.
- Spread into prepared baking dish and pour eggs over top. Sprinkle with cheese.
- Bake at 350 for 23-28 minutes, or until set.
- Let rest 10 minutes before serving.
Nutrition Facts : Calories 262.2, Fat 12.8, SaturatedFat 3.8, Cholesterol 284.5, Sodium 506.5, Carbohydrate 20.3, Fiber 3.5, Sugar 2.3, Protein 17.3
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