Veggie quinoa frittata for dinner tonight

Prep 20 min
Total 35 min
Makes 4 Servings



1/2 cup
2 tbsp
olive oil
small red onion, diced
227-g pkg
sliced cremini mushrooms
2 cups
backed baby spinach, chopped
1/2 tsp
eggs, lightly beaten
1 cup
grated cheddar


  • COOK quinoa following package directions, about 12 min. Set aside.
  • HEAT a medium non-stick frying pan over medium-high. Add oil, then onion and mushrooms. Cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 min. Add spinach, cooked quinoa and salt. Stir until spinach wilts, about 1 min. Stir in eggs. Sprinkle cheese overtop. Reduce heat to medium-low. Cook, covered, until eggs are set, 10 to 12 min. Cut into wedges and serve.


Calories 383, Protein 21 g, Carbohydrates 19 g, Fat 25 g, Fibre 4 g, Sodium 527 mg.

Wine Pairings

Cheesy quinoa frittata, Pair it with: A spanish secret.
The still relatively unknown godello grape is one of Spain’s hidden treasures. The nose is pear and apple with a sprinkle of baking spices, making this crisp, dry white from Bierzo a perfect partner for egg-based dishes.

Our pick: Alvarez de Toledo Godello, Spain, $14.

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