Frittata with Quinoa and Vegetables 11 Steps
Preheat oven to 400°F.
Heat medium sized pan on medium-high heat. Add in the olive oil and half of the butter, swirl the pan until the butter melts and begins to bubble lightly.
Add in the sliced onions and cook until softened and lightly browned, approximately 4-6 minutes, stirring regularly.
Once the onions have taken on a light golden color add in the sliced zucchini and cook for another 2 minutes until the zucchini has taken on some golden color as well, add in the minced garlic and cook for another 1 minute. Season with fresh cracked black pepper and half of the salt, transfer to a plate and cool for approximately 5-10 minutes.
While the vegetable mixture is cooling, prepare your egg base. In a mixing bowl crack all of the eggs and whisk until even.
Add in the remaining salt, cooked quinoa as well as the cooled onion and zucchini mixture, whisk all together.
Preheat a 10" inch ovenproof nonstick skillet on medium-high heat, add in the remaining butter and swirl until the bottom of the pan is coated.
Gently pour in the egg-quinoa-vegetable mixture. Top the frittata mix with the chopped spinach, halved grape tomatoes and crumbled feta being sure to spread all ingredients as best as possible over the top surface.
Transfer entire pan to the preheated oven and bake for approximately 20-25 minutes until the centre of the frittata is set and the edges are golden brown.
Allow to cool for 5-10 minutes in the pan before transferring to a serving plate.
Cut into 6-8 wedges and serve with your favourite pepperoncini or on the side of your favourite salad.