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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 115.2
  • Total Fat: 4.9 g
  • Cholesterol: 10.5 mg
  • Sodium: 185.3 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 10.7 g

View full nutritional breakdown of Quinoa frittata calories by ingredient
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Quinoa frittata

Submitted by: MEGABOMB

Introduction

From Sprouted Kitchen, replaced eggs with egg whites, scallions for leeks, and feta with mozza. From Sprouted Kitchen, replaced eggs with egg whites, scallions for leeks, and feta with mozza.
Number of Servings: 9

Ingredients

    9 egg whites (567g of Simply Eggwhites)
    2/3 cup cooked and cooled quinoa
    1/4 cup 2% milk
    1 tsp. sea salt, divided
    1 tsp. fresh ground pepper
    1/2 tsp. red pepper flakes
    8 oz. mushrooms, stems removed, roughly chopped
    1 T. extra virgin olive oil, divided
    3 Tbsp. chopped scallions
    3 Tbsp. chopped chives, parlsey, thyme or mix of these (plus more for topping)
    4 oz. mozzarella

Directions

Preheat the oven to 350'. Grease a standard muffin tin.

In a large mixing bowl, whisk together the eggs, cream, 1/2 tsp. salt, pepper and red pepper flakes until well blended. Set aside.

In a pan, preferably non stick, over medium heat, add the mushrooms and a pinch of salt. Yes, dry pan. You saute them around until they sweat off their excess water. They will release water, dry back up and THEN add 1 tsp. oil and saute another minute. Remove and set aside. Heat another tsp. olive oil in the same pan, saute the scallions with another pinch of salt for 4-5 minutes until just browned. Add the onions to the bowl of mushrooms, add the herbs and stir to combine. Once the veggie mix is relatively cool, add it to the egg mixture.

Fill 9 cups of the muffin tin a generous 3/4 of the way full. Top each with some mozza and bake on the middle rack for 18-20 minutes. The center should be slightly underdone and will finish cooking as they rest. Garnish with any remaining chopped herbs. Allow them to cool for at least ten minutes before gently twisting them from the tins. Serve with your favorite hot sauce.

Serving Size: 9

Number of Servings: 9

Recipe submitted by SparkPeople user MEGABOMB.






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