Frittata with Quinoa and Vegetables

30 mins Prep Time

35 mins Cook Time

Written By

Vicky Tran

This recipe takes the classic frittata but loads it with superfoods like quinoa and spinach, making it a powerhouse of a meal. It makes a great brunch item but is also great served for lunch with a side salad. You could even make a few of these in advance and freeze them for those hectic weeks when you’re strapped for time but still want a delicious and health-conscious meal option. This recipe is also fully customizable; substitute in any vegetable or cheese you prefer.

Ingredients

Frittata with Quinoa and Vegetables

10 large eggs
1 cup grape or cherry tomatoes, halved
1 cup zucchini, sliced into half moons approximately 1/5" inch thick
1 cup white onion, sliced
3/4 cup cooked quinoa
3/4 cup feta cheese, crumbled
3/4 cup frozen chopped spinach, drained
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons butter, unsalted
1 teaspoon kosher salt
Fresh cracked black pepper, to taste

Directions

Frittata with Quinoa and Vegetables

11 Steps

Step 1

Preheat oven to 400°F.
Step 2

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.
Step 3

Add in the sliced onions and cook until softened and lightly browned, approximately 4-6 minutes, stirring regularly.
Step 4

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.
Step 5

While the vegetable mixture is cooling, prepare your egg base. In a mixing bowl crack all of the eggs and whisk until even.
Step 6

Add in the remaining salt, cooked quinoa as well as the cooled onion and zucchini mixture, whisk all together.
Step 7

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.
Step 8

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.
Step 9

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.
Step 10

Allow to cool for 5-10 minutes in the pan before transferring to a serving plate.
Step 11

Cut into 6-8 wedges and serve with your favourite pepperoncini or on the side of your favourite salad.