Serves 4

Cook time: 30 minutes

This is a great dinner, and it might sound strange to have a salad for breakfast, but would be an awesome way to start your day!  Leafy greens are super to get into your system anytime!

Frittata Ingredients:
½ cup Quinoa
1 cup Water
1 tablespoon Olive Oil
1 teaspoon Capers, chopped roughly
2 cloves Garlic
6 Eggs
¼ cup Milk
Small Handful Parsley chopped
10 large Green Olives, sliced or chopped
¼ cup Tomatoes (marinara or salsa would work well if you had it around)
½ tsp Salt
½ tsp Pepper

Salad Ingredients:
Mixed Baby Greens
2 tablespoons Balsamic Vinegar
¼ cup Olive Oil
Salt and Pepper (to taste)

Easy Instructions:

  • Cook the quinoa with the water
  • In a med oven safe nonstick pan cook the garlic in the oil
  • In a medium bowl whisk eggs, milk, parsley, olives, tomatoes, salt and pepper
  • Add quinoa (make sure its not piping hot) to the egg mixture
  • Add to the egg mixture to the pan
  • Cook on the stovetop for about a minute
  • Bake in a 350 degree oven until set (about 10 minutes)
  • Slide the frittata out of the pan onto a cutting board
  • Whisk the olive oil and balsamic vinegar in a medium bowl (season to taste)
  • Add greens and toss
  • Slice the frittata and serve with salad on the side. Yum!

Detailed Instructions

  • Boil the water in a small pot
  • Add quinoa, put a lid on the pot
  • Cook about 15 minutes, remove lid and allow to cool slightly
  • Preheat oven to 350 degrees Fahrenheit
  • In a medium, oven safe nonstick pan (the handle is usually what determines if it is oven safe – a plastic handle would be no bueno) heat the oil
  • Add the garlic, cook until fragrant and starts to get golden
  • In a medium bowl whisk eggs, milk, parsley, olives, tomatoes, salt and pepper
  • Add cooled quinoa to the egg mixture
  • Give the oil a good swirl in the pan (to coat the bottom), and add the egg mix to the pan
  • Cook the frittata on the stovetop for about 1 minute (no stirring)
  • Bake in a 350 degree oven until set (about 10 minutes)
  • Run a rubber spatula around the edge of the frittata to ensure it is released from the pan
  • Slide it out onto a cutting board
  • Whisk the olive oil and balsamic vinegar in a medium bowl (season to taste)
  • Add greens and toss
  • Slice the frittata and serve with salad on the side. Yum!

 

 

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