Quinoa-Mushroom Frittata With Fresh Herbs

Ingredients for Quinoa-Mushroom Frittata With Fresh Herbs

• 180ml uncooked quinoa (or 230g cooked)

• 6 large pasture-raised eggs

• 1/2 cup grated Parmesan cheese

• 1/4 cup chopped fresh basil

• 2 tablespoons chopped fresh chives or tarragon

• 1 teaspoon minced fresh thyme leaves

• 1/4 teaspoons freshly ground black pepper

• 4 spring onions or garlic scapes, thinly sliced

• 150g sliced mushrooms such as maitake, shiitake, or chanterelle, brushed clean and sliced

• Olive oil

• 60ml assorted pitted olives, whole or chopped

Cook the quinoa according to the package instructions. Set aside.

In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, spring onions or garlic scapes, and mushrooms.

Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.

Preheat the grill with the rack in the second position from the top. Grill the frittata until the top is lightly browned and the eggs have firmed up in the centre, 3 to 4 minutes.

Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.