Quinoa-Mushroom Frittata with Fresh Herbs Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were right: these plants are medicine. This simple dish brings some serious plant power with the fresh herbs, mushrooms, olives, and quinoa. Mushrooms also contain unique phytonutrients, helping you round out this meal. For your next brunch, serve up some healing!

Ingredients

Serves 6

3/4 cup uncooked quinoa (or 1 1/2 cups cooked)

6 large pasture-raised eggs

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

2 tablespoons chopped fresh chives or tarragon

1 teaspoon minced fresh thyme leaves

1/4 teaspoon freshly ground black pepper

4 green onions or garlic scapes, thinly sliced

1 cup sliced mushrooms such as maitake, shiitake, or chanterelle, brushed clean and sliced

Olive oil

1/4 cup assorted pitted olives, whole or chopped

Step 1
Cook the quinoa according to the package instructions. Set aside.
Step 2
In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
Step 3
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.
Step 4
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.
Step 5
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 Per Serving

232 Calories

13g Protein

14g Carbohydrates

14g Fat (6g Saturated)

295mg Cholesterol

2g Sugars

2g Fiber

409mg Sodium

Selenium = 65%

Vitamin K = 51%

B12 = 39%

Choline = 35%

Zinc = 33%

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Reviews (7)

Created a South of the Border version and LOVED IT! A good way to replace potatoes with protein-filled quinoa in a fritatta. But I didn't have basil in the house so decided since quinoa is from South America, to make a Latin version: I used cilantro instead and replaced the olives with jalepenño peppers. Also sauted the mushrooms with all of the herbs before mixing into the eggs. Outcome was very very tasty. My family loved it and I will definitely make this version again.
- hujamboj
- Ashland Oregon
- 5/1/2016
Made this for dinner. It was a good simple meal. I found it had lots of flavor but I didn't measure the herbs. Served it with bruschetta toasts and wilted kale.
- MaryCook1
- 4/26/2016
昨天晚饭。是一个伟大的家庭meal. I loved the texture that the quinoa added. Would probably go with the chives instead of the tarragon next time but that is just a personal preference. Substituted asiago for the parmesan because that is what I had on hand. Found that the flavor balance was really nice - particularly with the sharpness of the olives.
- audrey5
- Toronto, ON
- 4/25/2016
Made this fritata this morning. We enjoyed it. It did not taste bland as some other reviews mentioned. Very filling. We will make again.
- dibellpd
- Richmond VA
- 4/24/2016
We found this rather bland and frankly boring.
- calgarycooks
- calgary, alberta
- 4/24/2016
Adding quinoa only adds carbs, nothing more. This is certainly no improvement on ANY frittata. Look elsewhere.
- worldbeat
- Oakland, CA
- 4/23/2016
This was just okay as the texture wasn't right for a frittata. There are many better uses of quinoa.
- Anonymous
- Calgary
- 4/23/2016