Veggie quinoa frittata for dinner tonight
By Chatelaine
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.
Ingredients
-
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
Instructions
- 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.
