Veggie quinoa frittata for dinner tonight



20 min


35 min


4 Servings

Veggie quinoa frittata for dinner tonight

Veggie quinoa frittata recipe Photo by Roberto Caruso

Quick and delicious, try this cheesy quinoa frittata recipe, and liven things up at the table with a crisp, dry white wine from Spain.


  • 1/2 cup quinoa
  • 2 tbsp olive oil
  • 2-Jan small red onion , diced
  • 227-g pkg sliced cremini mushrooms
  • 2 cups backed baby spinach , chopped
  • 1/2 tsp salt
  • 6 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.

Nutrition (per serving)

  • 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.

Find more of our favourite vegan and plant-based recipes here.