Vegetarian Quinoa Frittatas Food

VEGETABLE FRITTATA WITH QUINOA

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.

CHEDDAR CORN QUINOA MINI FRITTATAS WITH OPTIONAL BACON

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside.
• In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix.
• If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you're skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop - makes it easy!
• Evenly sprinkle 1/4 cup cheddar over each.
• Bake for 18 - 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving.
• These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.

VEGETARIAN QUINOA FRITTATAS

Steps:

• Combine water, quinoa, and olive oil in a saucepan; bring to a boil. Stir rosemary into the quinoa mixture. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
• Mix quinoa mixture, zucchini, mozzarella cheese, black beans, 1/4 cup Parmesan cheese, eggs, egg whites, and white pepper together in a large bowl. Spoon mixture into each muffin cup and top with remaining Parmesan cheese.
• Bake in the preheated oven until set in the middle and edges are golden brown, 25 to 30 minutes. Cool for 5 minutes in the muffin cups.

MINI MARGHERITA QUINOA FRITTATAS (WITH CHERRY TOMATOES, FRESH BASIL, AND MOZZARELLA)

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with liners and grease well with non-stick cooking spray or an oil mister.
• In a large bowl, mix together the quinoa, eggs, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, basil, onion, salt, and pepper until all ingredients are well-incorporated.
• Divide mixture equally between muffin tins (I use an ice cream scoop).
• Sprinkle each with remaining mozzarella and Parmesan cheeses. Push a cherry tomato about halfway into the top of each.
• Bake for about 20 minutes until egg is set and frittatas are golden around the edges.

VEGETABLE FRITTATA

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
• Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
• Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

QUINOA-MUSHROOM FRITTATA WITH FRESH HERBS

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.

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425° degrees.
• Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
• Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
• Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
• Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes