Quinoa And Goat Cheese Frittata Recipes

QUINOA AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 400°F.
• Beat the eggs and cream together in a mixing bowl until well blended. Set aside.
• Combine the quinoa and sun-dried tomatoes in a separate bowl and set aside.
• Heat 1 tablespoon of the butter in a 10-inch ovenproof skillet. Add the spinach and sauté until wilted, 2 minutes. Add the scallions and cook 1 minute longer.
• Using a slotted spoon add the spinach and scallions to the quinoa mixture and combine well.
• Wipe out the skillet and return it to the stove over medium heat. Add the remaining tablespoon of butter and once melted, swirl to evenly coat the bottom of the pan. Pour in the eggs and cook undisturbed for 1 minute.
• Remove the pan from the heat and carefully spoon the quinoa-spinach mixture evenly over the eggs. Top with the crumbled goat cheese and bake just until the eggs are set and the cheese is melted, 7 to 10 minutes.
• Remove from the oven and let rest for 5 minutes before cutting into wedges for serving.

MINI FRITTATAS WITH QUINOA

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.