What is a frittata you ask? It is only the most fabulous way to combine eggs with any colorful ingredient you can get your hands on in your kitchen. I prefer the freshest ingredients and of course…the most vibrant ones too! Frittatas are cooked differently than a regular omelet. They start on the stove and are finished in the oven. I look for 4 main components in my frittatas…color, flavor, cheesy, and carbs! You can use your favorite items that fall in any one of those categories and make this fantastic, protein packed meal for breakfast, lunch or dinner. I wanted to make this a healthy one, so my carb with a protein enriched grain called quinoa. When I cook the quinoa, I cook it in chicken broth and add salt and pepper, which flavors it all the way through! I added so many other fresh ingredients to it is just as pleasing to the eye as it is to our tummy!
Once you find all of the ingredients you want…all you have to do is combine them, place in a butter pan for 5 minutes, then put in the broiler for 7 – 10 min depending on the strength of your oven. You can freeze it, but when you reheat it, use a toaster oven rather than a microwave! Make sure you refrigerate it within 2 hours after cooking it and it will last in there for about 3 days.
Enjoy this fresh tasting…have it anytime of day meal!
Colorful Quinoa Frittata
1/2 cup cooked quinoa
1 cup chicken
2 tbsp butter
1/2 red bell pepper (chopped)
1/2 orange bell pepper (chopped)
2 tbsp fresh parsley (chopped)
5 crimini mushrooms (quartered)
1 medium tomato chopped (seeded)
1/2 cup grated pecorino cheese
1/2 tsp red pepper flakes
salt and pepper to taste
Preheat the oven to broil (500 degrees). Make sure the saute pan you use is oven safe.
In a rice cooker, place one cup of low sodium chicken broth, salt and pepper and quinoa. Stir and set for the “white rice” setting. Let it cook for 20 minutes, then cool when it is completed. If you do not have a rice cooker, you can do this in a covered pan on the stove and check it periodically. Set aside.
Beat 6 eggs and all add the cooked quinoa, bell peppers, parsley, mushrooms, tomato and cheese. Pecorino has salty qualities already, so you don’t have to add as much salt, when you salt and pepper the final frittata! Place everything in a well buttered pan. Gently stir so all ingredients are distributed through the whole pan. Let it fry for about 5-6 minutes on medium to high heat until you can see the edges starting to become golden brown.
After this, place the oven safe pan in the oven, set to broil, for 5-7 minutes until the egg sets. Using your potholder, jiggle the pan and if it is not set, you will see it to jiggly in the middle. Allow it to go a little longer until it is set and golden brown on top. Perfect! Enjoy!!!