Name: Quinoa-Mushroom Frittata with Fresh Herbs
Yield: Serves 6
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

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Photo by Ellen Silverman

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!

Recipe information

Yield
Serves 6

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

Preparation

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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TagsFrittata Egg Basil Herbs & Spices Maitake Mushroom Mushroom Vegetable Shiitake Mushroom Chanterelle Mushroom Quinoa Rice & Grains Main Brunch Gluten Free Nut Free Easy Quick Broil Cookbooks Harper Collins

Recipe notes

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