Elevate your brunch or lunch menu with our flavorful Quinoa Mushroom Frittata with Fresh Herbs, a delectable dish that combines the goodness of quinoa, earthy mushrooms, aromatic herbs, and creamy cheese. This protein-packed frittata is not only satisfying but also versatile, allowing for customization with your favorite vegetables and herbs. Additionally, discover variations like the hearty Sweet Potato and Black Bean Frittata, the protein-rich Spinach and Feta Frittata, and the indulgent Prosciutto and Asparagus Frittata. Each recipe offers a unique flavor profile, ensuring you'll find the perfect frittata to suit your taste preferences.
Here are our top 5 tried and tested recipes!
MUSHROOM FRITTATA WITH QUINOA AND FRESH HERBS
Packed with protein, vegetables and hearty whole grains, this frittata is a meal unto itself.
Provided by Recipe by Our Cookbook Collection
Categories Breakfast
Yield Yield: 6 servings
Number Of Ingredients 11
Steps:
- 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, green 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 broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 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.
Nutrition Facts :
MINI FRITTATAS WITH QUINOA
Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.
Provided by Laka kuharica - Easy Cook
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
- Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
- Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.5 g, Cholesterol 86.3 mg, Fat 10.5 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 4.8 g, Sodium 256 mg, Sugar 0.8 g
HERBED QUINOA
Provided by Giada De Laurentiis
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
- For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
QUINOA WITH MUSHROOMS
Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.
Provided by Jen Cardenas
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g
VEGETABLE FRITTATA WITH QUINOA
Provided by Tara Parker-Pope
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- 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.
- Add cauliflower to heated stock and cook 5 to 7 minutes, until al dente. Remove cauliflower and add to bowl with parsnips.
- Add zucchini to stock and cook about 1 minute, then remove and add to vegetables in bowl.
- 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.)
- Add diced tomato, herbs and Roquefort to the cooked vegetables and quinoa. Mix until the cheese combines completely with the other ingredients.
- 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.
- 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.)
- 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.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your frittata. Look for vegetables that are brightly colored and crisp, and eggs that are fresh and free-range.
- Don't overcook the eggs. The frittata should be cooked until the eggs are just set, but still slightly runny in the center. This will give it a tender, custardy texture.
- Use a variety of vegetables. This will add flavor and color to your frittata. Some good options include mushrooms, spinach, zucchini, and bell peppers.
- Add some cheese. Cheese is a great way to add flavor and richness to your frittata. You can use any type of cheese you like, but some good options include cheddar, mozzarella, and Parmesan.
- Garnish with fresh herbs. Fresh herbs add a pop of flavor and color to your frittata. Some good options include basil, chives, and parsley.
Conclusion:
Quinoa mushroom frittata with fresh herbs is a delicious and healthy breakfast,午餐或晚餐. It's easy to make and can be customized to your liking. Experiment with different vegetables, cheeses, and herbs to find your favorite combination.
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