Vegetarian Quinoa Frittatas Recipes

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VEGETABLE FRITTATA WITH QUINOA



Vegetable Frittata With Quinoa image

Provided by Tara Parker-Pope

Time 45m

Yield 6 servings

Number Of Ingredients 9

2 cups vegetable stock
1 cup parsnips, peeled and diced into roughly 1/2-inch cubes
1 cup cauliflower, broken into florets
1 cup zucchini, cut into roughly 1/2-inch slices
1/2 cup quinoa, uncooked
1/2 cup red plum tomato, cored and diced
2 teaspoons Herbs de Provence (or equal parts thyme, oregano, marjoram, basil and sage)
2 teaspoons Roquefort or other blue cheese
4 eggs

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.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 2 grams, TransFat 0 grams

MINI FRITTATAS WITH QUINOA



Mini Frittatas with Quinoa image

Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.

Provided by Laka kuharica - Easy Cook

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

1 ½ cups water
¾ cup quinoa, rinsed and drained
2 eggs
2 egg whites
1 cup shredded zucchini
1 cup shredded Swiss cheese
½ cup diced ham
¼ cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
¼ teaspoon ground white pepper

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.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.5 g, Cholesterol 86.3 mg, Fat 10.5 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 4.8 g, Sodium 256 mg, Sugar 0.8 g

CHEDDAR CORN QUINOA MINI FRITTATAS WITH OPTIONAL BACON



Cheddar Corn Quinoa Mini Frittatas with Optional Bacon image

Sharp cheddar, sweet corn, and smoky green chiles combine with eggs and quinoa for a delicious and satisfying grab-and-go frittata that's equally great for breakfast, lunch, dinner, or snacks. Just add bacon for the meat-eaters!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 10

5 large eggs
2 cups cooked quinoa (cooled (about 3/4 cup dried quinoa should result in about 2 cups cooked))
1 cup + 1/4 cup shredded sharp cheddar cheese
1 4- ounces can diced green chiles (drained (or roast, peel, and chop your own - poblanos would be fabulous))
1 cup frozen corn kernels (or fresh cooked kernels cut from the cob)
1/2 cup minced onion
1/2 teaspoon salt
1/4 teaspoon black pepper
3-4 slices thick-cut bacon (cooked, drained and chopped)
6-8 slices thick-cut bacon (cooked, drained and chopped)

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



Vegetarian Quinoa Frittatas image

This a healthy option for a side to another dish or all on its own. You can eat it hot or cold. And it is great for making ahead to have something quick to eat later.

Provided by Anysia Deák

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h5m

Yield 6

Number Of Ingredients 11

1 ½ cups water
1 cup quinoa
1 teaspoon olive oil
2 tablespoons chopped fresh rosemary
1 ¼ cups shredded zucchini
1 cup shredded mozzarella cheese
¾ cup drained and rinsed black beans
6 tablespoons shredded Parmesan cheese, divided
2 eggs
2 egg whites
¼ teaspoon ground white pepper

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.

Nutrition Facts : Calories 238.2 calories, Carbohydrate 24.3 g, Cholesterol 78.5 mg, Fat 8.7 g, Fiber 4.2 g, Protein 15.6 g, SaturatedFat 3.6 g, Sodium 353.4 mg, Sugar 0.5 g

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