Quinoa-Mushroom Frittata with Fresh Herbs

harpercollins frittata egg quinoa olive brunch dinner herb spring parmesan mushroom healthy sugar conscious vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Drew Ramsey, M.D.

Serves 6

Source

Ingredients

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

Method

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.