Vegetable Frittata With Quinoa
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups vegetable stock
- 1cup parsnips, peeled and diced into roughly ½-inch cubes
- 1cup cauliflower, broken into florets
- 1cup zucchini, cut into roughly ½-inch slices
- ½cup quinoa, uncooked
- ½cup red plum tomato, cored and diced
- 2teaspoons Herbs de Provence (or equal parts thyme, oregano, marjoram, basil and sage)
- 2teaspoons Roquefort or other blue cheese
- 4eggs
Nutritional analysis per serving (6 servings)
128 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 7 grams protein; 83 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
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.
- Step 3
Add cauliflower to heated stock and cook 5 to 7 minutes, until al dente. Remove cauliflower and add to bowl with parsnips.
- Step 4
Add zucchini to stock and cook about 1 minute, then remove and add to vegetables in bowl.
- Step 5
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.)
- Step 6
Add diced tomato, herbs and Roquefort to the cooked vegetables and quinoa. Mix until the cheese combines completely with the other ingredients.
- Step 7
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.
- Step 8
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.)
- Step 9
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.
Private Notes
Comments
You can really swap this out for any crunchy veg and grain if you add a little more “sponge.” I opted for carrots, parsnips, cauliflower, and green onions (raw) and 6 eggs for a 10” cast iron. Rather than mixing the eggs in with the veg, pour the veg into the pan and then the egg (with salt, pepper, and the herbs de provence in the egg mixture) and let it cook for 2 minutes in a lightly buttered cast iron, then transfer to the oven for 10-15m depending on the heat of your oven. Delicious!
You definitely need more than two cups of vegetable broth to cook down the veggies, and then the quinoa. I added another cup, which did the trick.
Very popular at a neighborhood bbq. Great way to use up garden veggies. We subbed carrot for parsnip.
can you cook it in advance and take it to work one or two days later?
I don’t know about others, but the quinoa I use needs to be rinsed before cooking and takes 20 minutes to cook completely, which means that al dente is only reached after about 15 minutes. And when you cook it that long (which I did), it absorbs the broth nicely and there’s no need to drain. This was quite tasty; in the future, I might cook the quinoa in the broth and saute the parsnips (I used carrots), cauliflower (I used broccoli), and zucchini while the quinoa is cooking to speed up prep.