Happy Valentines Day! I don’t really celebrate it, and this meal isn’t very romantic for v-day, but hey, I’d be happy if someone made it for me tonight! Sorry my Valentines Day post doesn’t include chocolate. What kind of food blogger am I?!
I came across this recipe on one of my favorite blogs, Making Thyme for Health. Sarah is a vegetarian and though our diets are quite different I love making some of her vegetarian recipes. This one in particular has been my favorite to date. I changed a couple things from her original recipe just to make it fit what I normally have on hand and how I cook. For example, her recipe calls for 3 egg yolks and 5 egg whites. I never buy just egg whites and I refuse to waste the yolk when there are so many nutrients in the yolk! So, I go ahead and use 8 whole eggs. It seems like a lot, but this makes 4-5 servings, so that’s really not that bad.
This frittata is unusual in that it has quinoa in it. I love this addition! I think it really helps set up the egg mixture well and it adds a lot of omph to the frittata. I’ve made this twice already and I’m already excited to make it again! The great thing about this is that it’s highly adaptable to your own needs. In the summer I imagine I’ll be making this with zucchini and summer squashes rather than broccoli. I’m also thinking of playing with different ideas like adding black beans, fire roasted tomatoes, and switching the spices to chile powder, cumin, and corriander for a Mexican themed frittata. Oh…the possibilities are endless!
P.S. So sorry for these horrendous photos…Check out Sarah’s for much better/appetizing photos of this dish. It really is delicious even if my pictures don’t convey that! I just had to share this delicious recipe, regardless of the bad lighting, since I’m making it so often!
Roasted Broccoli, Corn & Quinoa Frittata
Adapted from Making Thyme for Health
1/2 cup quinoa, rinsed
1 cup water
1 head broccoli, about 2 cups chopped
1 cup fresh or frozen corn
2 tablespoons olive oil, divided
6 green onions, chopped
3 cloves garlic, minced
1/2 cup milk
1 cup shredded cheddar cheese, divided into 3/4 cup and 1/4 cup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon dried herbs, I use 1/2 teaspoon oregano & 1/2 teaspoon basil
freshly ground black pepper
1. In a small pot bring 1 cup water to a boil. Pour quinoa into pot and bring to a simmer. Cover pot and cook for 15 minutes or until water is absorbed.
2. Preheat oven to 400 degrees. On a baking sheet coat broccoli and corn with 1 tablespoon olive oil, salt, and pepper. Roast for 15 minutes.
3. In a large bowl; combine eggs, milk, 3/4 cup cheddar cheese, garlic and onion powder, salt, dried herbs, and some freshly ground black pepper. Set aside.
4. In a large all metal skillet (no plastic handles!) over medium heat; saute green onions and garlic for a couple of minutes until soft and fragrant. To the skillet add the roasted broccoli, corn, and quinoa. Stir to combine. Pour in egg mixture and combine. Cook this for about 5-10 minutes or until edges are set and middle isn’t too jiggly, but will still be somewhat raw at this point. Top with remaining 1/4 cup shredded cheese.
5. Preheat broiler and place skillet under broiler. Cook for about 4-10 minutes depending on the strength of your broiler. Mine is done in about 4 minutes. The cheese is nice and browned and the egg is completely cooked. Remove from broiler. Let sit a couple minutes before cutting into to serve.